The quintessential smoky, long-grain parboiled rice cooked in a rich tomato and bell pepper base.
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Blend the red bell peppers, scotch bonnets, tomatoes, and one onion until smooth, then boil the mixture in a pot until it reduces to a thick paste.
Wash the parboiled rice thoroughly with warm water and salt until the water runs clear, then drain and set aside.
Heat vegetable oil in a large heavy-bottomed pot and sauté the second onion (sliced) until translucent, then add the tomato paste and fry for 5-7 minutes to remove tartness.
Add the reduced pepper blend to the pot along with curry powder, thyme, bay leaves, and bouillon cubes; fry until the oil separates from the sauce.
Pour in the chicken stock, adjust for salt, and bring to a rolling boil before adding the washed rice.
Stir the rice to ensure it is covered by the sauce (the liquid should be about 1 inch above the rice level), then cover tightly with foil and a lid.
Cook on very low heat for 30-40 minutes without opening, allowing the steam to cook the grains and the bottom to slightly char for that signature smoky flavor.
Once the rice is tender, add the butter and sliced raw onions (optional), fluff with a fork, and let it rest for 10 minutes before serving.
