Step 1: Blend the tomato mixture

In a blender, combine the tomatoes, red bell peppers, and one onion. Blend until smooth and set aside.

Step 2: Sauté the onions and spices

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3-5 minutes until fragrant and softened.

Step 3: Cook the tomato base

Stir in the tomato paste, followed by the blended tomato mixture. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the mixture.

Step 4: Add the spices

Mix in the curry powder, smoked paprika, thyme, and bay leaves. Stir well to combine.

Step 5: Add the rice and stock

Pour in the rinsed rice and stir to coat it in the sauce. Add the chicken or vegetable stock and the Scotch bonnet pepper if using. Bring to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 20-25 minutes.

Step 6: Fluff and serve

Once the rice is cooked and the liquid is absorbed, remove the pot from the heat. Discard the bay leaves and Scotch bonnet pepper. Fluff the rice with a fork, garnish with fresh parsley, and serve warm.