Step 1

Blend the tomatoes, bell peppers and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.

Step 2

Heat the oil in a large pot to medium-high heat and add the onion. Cook for 5 minutes to soften.

Step 3

Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.

Step 4

Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.

Step 5

Add chicken stock, curry powder, thyme and salt and pepper to taste. Bring to a boil for 5 minutes.

Step 6

Add rice and bay leaves and mix well. Reduce heat and cover. Simmer on low until the liquid is absorbed and the rice is cooked to your liking, about 20 minutes. You may need a bit longer. Add in water or chicken stock if needed for more moisture. It should be light and fluffy (unless you prefer wetter rice).

Step 7

Remove from heat and remove the lid. Let sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired.

Step 8

Serve!