Ingredients

• Long-grain parboiled rice 500 g
• Plum tomatoes 400 g
• Red bell peppers 2 (300 g)
• Scotch bonnet pepper 1
• Onions 2 medium (300 g)
• Vegetable oil 100 ml
• Tomato paste 70 g
• Chicken stock 750 ml
• Stock cubes 2
• Curry powder 1 tsp
• Dried thyme 1 tsp
• Bay leaves 2
• Salt 1 tsp
• White pepper to taste

Instructions

1. 1

   Blend the tomatoes, bell peppers, scotch bonnet and 1 onion until smooth, then boil the puree in a saucepan for 15-20 minutes, until reduced by about a third.

2. 2

   Rinse the rice in several changes of water until the water runs almost clear, and drain.

3. 3

   Heat the oil in a large heavy pot over medium heat and fry the second onion, sliced, for 5 minutes, until soft.

4. 4

   Stir in the tomato paste and fry for 5 minutes, until it darkens. Add the reduced puree, curry powder, thyme, bay leaves and crumbled stock cubes and fry for 10 minutes, stirring, until the oil rises to the top.

5. 5

   Pour in the stock, add the salt and white pepper and bring to a boil, then stir in the rice.

6. 6

   Cover the pot tightly with foil and the lid and cook over low heat for 30-35 minutes, stirring once halfway, until the liquid is absorbed and the rice is tender.

7. 7

   Remove the bay leaves, fluff the rice with a fork and serve.