Ingredients:

  • 450g Roma tomatoes
  • 300g red bell peppers
  • 10g scotch bonnet pepper
  • 110g red onion, for blending
  • 30ml olive oil
  • 110g onion, thinly sliced
  • 45g tomato paste
  • 2 bay leaves
  • 5g curry powder
  • 5g dried thyme
  • 5g paprika
  • 15g low-sodium bouillon powder
  • 5g salt
  • 600g long-grain parboiled rice
  • 710ml low-sodium chicken stock
  • 30g unsalted butter

Instructions:

  1. Blend the Roma tomatoes, bell peppers, scotch bonnet, and one onion until completely smooth. Pour the mixture into a pot and simmer over medium heat for 10–15 minutes until the volume reduces by half and it thickens into a paste.
  2. Heat the olive oil in a large pot. Sauté sliced onions until translucent, then stir in the tomato paste. Fry for 3–5 minutes, stirring constantly, until the paste turns a deep brick red.
  3. Pour in the reduced pepper blend. Stir in the curry powder, thyme, paprika, bouillon, and bay leaves. Cook for another 5–7 minutes until the oil begins to separate and float on top of the sauce.
  4. Rinse the rice thoroughly until the water runs clear to remove excess starch. Pour the rice into the pot and stir to coat every grain in the sauce.
  5. Pour in the stock, cover tightly with aluminum foil and a lid, and turn heat to low. Cook for 25–30 minutes without opening the lid.
  6. Stir in the unsalted butter for a final gloss and fluff the rice with a fork before serving.