Instructions

1. Prepare the pepper blend:

   Blend the tomatoes, red bell pepper, and scotch bonnet peppers together in a blender or food processor until smooth (about 45 seconds). Reserve about ¼ cup of this mixture for later. Reserve about ¼ cup of this mixture for later.

2. Cook the base:

   Heat oil in a medium pot over medium–high heat. Add half the chopped onions and cook until golden. Stir in tomato paste and cook for 2–3 minutes. Pour in the pepper blend and cook for about 30 minutes, stirring frequently so it doesn’t scorch.

3. Season the stew:

   Lower the heat slightly. Add the chicken stock, salt, curry powder, thyme, all-purpose seasoning, and stock cube. Stir well and simmer for 10 minutes.

4. Add rice blend:

   Stir in the entire bag of It’s White Rice Blend. Mix well so it absorbs the flavors. If needed, add water until the rice blend is just covered by the stew. Add bay leaves, cover the pot, and cook gently on medium–low for 15–20 minutes.

5. Finish and serve:

   When the liquid has nearly absorbed, add the reserved tomato-pepper blend. Cover again and cook 5–10 minutes more, until the rice is tender and the sauce has fully reduced. Fluff with a spoon, discard the bay leaves, and serve hot.