• 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.

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