A creamy twist using coconut milk and Caribbean-inspired thyme for a tropical flavor profile.
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Blend the red bell peppers, tomatoes, half of the onion, and the scotch bonnet pepper until smooth.
Heat the vegetable oil in a large heavy-bottomed pot and sauté the remaining sliced onion until translucent.
Stir in the tomato paste and fry for 5 minutes over medium heat until it darkens slightly and loses its raw tartness.
Add the blended pepper mixture to the pot along with the curry powder, bay leaves, and fresh thyme; simmer for 10 minutes.
Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
Pour the coconut milk and stock into the pot, bring to a boil, then stir in the rinsed rice and season with salt.
Cover the pot tightly with foil and a lid, then reduce heat to low and steam for 30-35 minutes.
Once the liquid is absorbed, fluff the rice gently with a fork and let it rest for 5 minutes before serving.
