For the blended mix, blend 3 medium bell peppers, 5 pieces of tomato (Roma), 2 scotch bonnet peppers, and ½ onion.
For frying, heat ½ cup vegetable oil (or oil of choice) in a pan and add 1 large onion (chopped).
Add 18oz (2 ¼ cup) Tomato paste (tin tomato), 2 Knorr seasoning cubes, 2 tablespoons thyme, 1 tablespoon curry, 2 bay leaves, and 2 tablespoons salt.
Add 2 ½ rich cups chicken stock (substitute with water) and 1 cup water.
Cook the rice according to the recipe for 8 cups of rice.