Prepare the base: roughly chop one Onion, the Red Bell Pepper, the Scotch Bonnet (remove seeds if you prefer less heat), and open the Canned Plum Tomatoes. Peel the Garlic and Ginger. Place the tomatoes, bell pepper, scotch bonnet, garlic, ginger and half of the chopped onion in a blender and puree until smooth.
Heat the pan: warm about 3–4 tablespoons of Vegetable Oil in a large, heavy-bottomed pot over medium heat. Add the remaining sliced onion and sauté until soft and translucent, about 4–5 minutes.
Brown the paste: push the onions to the side, add the Tomato Paste and fry it in the oil for 4–6 minutes, stirring often, until it darkens slightly—this deepens the tomato flavor.
Combine sauce: pour the blended tomato and pepper mixture into the pot with the fried paste. Stir, bring to a gentle simmer and cook uncovered for 10–15 minutes so the raw tomato smell cooks off and the sauce reduces slightly.
Season the sauce: add a couple of Bay Leaves, 1 teaspoon Dried Thyme, 1 teaspoon Curry Powder, a pinch of Ground Pepper, Fine Salt to taste, and one crumbled Seasoning Cube. Simmer another 5 minutes, tasting and adjusting seasoning or heat as desired.
Prepare the rice: rinse the Long-Grain Parboiled Rice under cold water until the water runs clear to remove excess starch, then drain thoroughly.
Add liquid and rice: stir the rinsed rice into the simmering sauce, coating each grain. Add enough Chicken Stock and/or Water to just cover the rice by about 1/2 inch (the exact volume depends on your rice and pot). Give the pot a gentle stir, bring to a boil, then reduce heat to low.
Cook covered: tuck the Bay Leaves (if not already added) partially under the rice, cover tightly, and simmer on low for 20–30 minutes until the rice is tender and liquid is absorbed. Avoid stirring too often to allow a slight caramelized layer to form on the bottom.
Finish and fluff: once the rice is cooked, remove from heat and stir in a knob of Butter for shine and richness. Let rest, covered, for 5 minutes, then fluff gently with a fork.
Serve: taste and adjust seasoning with extra Fine Salt or Ground Pepper if needed, remove the Bay Leaves and serve hot alongside your choice of protein and vegetables.
