Blend together Tomatoes, Tomato Puree, Onions, Bell Pepper, garlic, ginger and Scotch Bonnet till smooth

Place a lidded pot on a medium heat before adding oil. Then add the blended tomato mixture along with your stock cubes, seasonings and bay leaves

Once the mixture comes up to temperature, reduce to simmer for 15mins

Wash the rice. Once the sauce has cooked it should have thickened up slightly, taste and adjust for seasoning before adding in the rice

Then add water (or enough to just about cover the rice). Cover with lid and optionally wrap the seam between pot and lid with foil

Cook until all the water has been absorbed by the rice