1 medium onion
50g tomato purée
400g chopped or plum tomatoes (1 tin)
1 red sweet pepper
1 tsp dried mixed herbs
1 sprig of thyme (optional)
1 bay leaf (optional)
½ scotch bonnet pepper (de-seed if preferred)
½ tsp curry powder,
1 tsp ginger paste
2 tsp garlic paste
50ml vegetable oil
1 large stock cube
400g rice (brown or white)
200ml boiling water

1. De-seed sweet pepper and cut into quarters. Roughly chop onion and blend together with the scotch bonnet, sweet pepper and tinned tomatoes.
2. Add oil to a sauce pan and add garlic paste, ginger paste, tomato purée, curry powder, stock cube mixed herbs, thyme and bay leaf and gently fry for 10 minutes.
3. Carefully add the blended onion, sweet pepper, scotch bonnet and tomato mix and cook for 10 minutes on medium heat.
4. Add the rice and water and stir properly. Place a sheet of foil over the pot and cover with a lid. Turn the heat down to the lowest setting and cook for 20 to 25 minutes or till the rice is fully cooked and any liquid completely absorbed.