- 2 medium tomatoes, roughly chopped (about 5 ounces each)
- ½ medium Scotch bonnet/habanero pepper stem removed
- ½ medium onion, roughly chopped
- 3 small red bell peppers, roughly chopped (about 5 ounces each)
- ½ cup vegetable oil
- 5 teaspoons salt
- 1 teaspoon curry powder
- 5 teaspoons hot ground chili pepper, such as African dried chili or cayenne
- 5 teaspoons garlic powder
- 1 tablespoon plus 1 heaping teaspoon onion powder
- 2 bay leaves
- ½ teaspoon ground ginger
- 1 tablespoon dried thyme
- 5 cups medium-grain rice
1 In a blender, combine tomatoes, scotch bonnet pepper and onions; purée.
2 Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
3 Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chili pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
4 Stir in the rice until well mixed, then reduce the heat to low.
5 Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess water. If rice seems dry, stir in 1-2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor. Cover pot and let cook until rice is well-done, another 5-10 minutes.