A modern Nigerian variation using fragrant Basmati rice for a lighter, aromatic texture.
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Blend the red bell peppers, scotch bonnets, tomatoes, and one onion until smooth; boil the mixture in a pot until reduced to a thick paste.
Wash the Basmati rice thoroughly in cold water until the water runs clear to remove excess starch, then drain and set aside.
In a large heavy-bottomed pot, heat the vegetable oil and sauté the second onion (sliced) until translucent, then add the tomato paste and fry for 5 minutes.
Add the reduced pepper blend to the pot along with curry powder, thyme, and bay leaves; fry on medium heat for 10 minutes until the oil separates.
Pour in the chicken stock and season with salt; bring the mixture to a rolling boil.
Add the washed rice to the pot, ensuring the liquid level is just slightly above the rice; stir once and cover tightly with foil and a lid.
Reduce heat to the lowest setting and steam for 20-25 minutes without opening the lid to allow the Basmati grains to elongate.
Once the rice is tender, add a tablespoon of butter and sliced raw onions, fluff gently with a fork, and let it sit for 5 minutes before serving.
