Step 1

Chop the tomatoes, onions, and bell pepper into chunks. Place into a blender/food processor together with the ginger, garlic, and scotch bonnet pepper. Then blitz into a smooth paste.

Step 2

Place a pot over medium heat, pour in the sunflower oil, and add the blended mixture. Stir and allow to sizzle, then place a lid over it, reduce heat to low, and simmer for 20 minutes.

Step 3

After simmering for 20 minutes, remove the lid, then add the spices and seasonings (Paprika, thyme, nutmeg, bay leaf, and salt). Stir altogether.

Step 4

Also pour in the rice and vegetable or meat stock and stir together.

Step 5

Place a piece of aluminium foil into the pot, covering the entire surface of the rice (this will keep the steam in), then place a lid over the pot. Cook for 20 minutes on low heat (Stirring occasionally to cook the rice evenly and also to prevent it from burning at the bottom).

Step 6

Remove lid, bin the aluminium foil and give the rice a gentle stir, then return the lid and cook for another 5 minutes.

Step 7

Now the rice should be ready to serve. Serve hot with your favourite sides and enjoy!