Rinse 2 cups of rice and set aside
Blend tomatoes, red bell peppers, scotch bonnet peppers, and onion
Heat oil in a pot
Add sliced onions and fry briefly
Add tomato paste and fry until it darkens slightly
Pour in the blended pepper mixture
Cook until the sauce thickens and the oil begins to separate
Add thyme, curry powder, bay leaves, salt, and seasoning cubes
Add chicken stock or water
Stir in the rice
Cover the pot and cook on low heat
Stir occasionally to prevent burning
Add more stock or water if needed
Cook until the rice is tender and the liquid is absorbed
Turn off the heat and let it rest for a few minutes
Fluff the rice with a fork
Serve hot