1/2medium Scotch bonnet pepperor use a habanero pepper, stem removed
1/2medium onionroughly chopped
3small red bell peppersroughly chopped (about 5 ounces each)
1/2cupvegetable oil
1 1/2teaspoonssalt
1teaspooncurry powder
1 1/2teaspoonshot ground chili peppersuch as African dried chili or cayenne
1 1/2teaspoonsgarlic powder
1tablespoonplus
1teaspoononion powder
2bay leaves
1/2teaspoonground ginger
1tablespoondried thyme
2 1/2cupsmedium-grain rice
Wateras needed
Instructions
Combine tomatoes, scotch bonnet pepper and onions and purée in a blender.
Pour half of the purée into a bowl and set aside for later.
Add the bell peppers to the remaining mixture in the blender and blend until smooth.
Add to the blender mixture that was set aside and blend all together.
Heat vegetable oil in a large pot over medium heat.
Add blended mixture along with the salt, curry powder, ground chili pepper, garlic powder, onion powder, bay leaves, ginger and thyme to oil. Bring mixture to a boil.
Stir in the rice until well mixed, then reduce the heat to low.
Cover pot and let cook until rice is al dente, about 45 minutes.
After 25-30 minutes, check; if rice is too saucy, remove the lid to cook off the excess sauce. If too dry, add 1 to 2 cups water and stir.