Blend the vegetable sauce

• Blend the red bell peppers, scotch bonnet peppers, tomatoes, garlic and quartered onions into a thick sauce, working in batches if needed.

Sauté the onions and tomato puree

• In a pot over medium-high heat, sauté the sliced onion in the oil until translucent.
• Add the tomato puree and cook until it darkens and slightly separates.

Fry the blended sauce

• Add the blended vegetable sauce and fry on medium-high heat, stirring every 3-5 minutes and adding oil if needed to prevent burning.

Add the spices

• Stir in the ginger powder, curry powder, dried thyme, white pepper, chicken bouillon and bay leaves.

Add the rice and simmer

• Add the thoroughly washed rice and stir.
• Pour in the chicken stock, cover and simmer on medium heat; if using a regular pot, seal with foil under the lid to trap heat.

Finish with garnish and butter

• Mix in the sliced tomato, sliced onion and butter, cover and cook.

Rest and serve

• Remove from the heat and let stand uncovered.
• Serve on its own or paired with chicken stew.