Gather a baking dish and add the oil and cut up tomatoes sprinkled with salt,

Add the chili peppers and scotch bonnets whole. Cut onions in quarters and add. Take whole bulb and cut just the end off as in photo below. Add the garlic into a corner so it stays in place. Set baking dish aside. Preheat oven to 375f or 190c.

Cut up beef into pieces. Add to a bowl Sprinkle with salt. Add cumin, black pepper and paprika. Toss it around to coat evenly.

In an oven safe frying pan on medium high heat add 4tbsp oil let it get hot so when you add the beef it will sizzle. Searing the beef helps keep the juices in. Stir around and when the juices get dry in the pan add 3/4c water to deglaze the pan. Stir it around to get everything off the bottom and turn off heat. Get the tomatoes and add the seasons and bay leaves.

Put the baking dish and frying pan covered both in the oven (only cover the frying pan). The vegetables need to be roasted uncovered. Roast for about 45 minutes checking every 15 to make sure the beef doesn’t totally dry out. Add water as needed. Clean the rice and drain. Take out the vegetables and add the tomato paste but do not mix. Leave it in one corner. Roast 15 more mins. Remove from oven. Check to see if beef needs more water and lower oven to 300f or 148c.

Remove veggies and let cool just a few mins. To a blender we want to add everything except the tomato paste. Be sure to squeeze the garlic cloves out of the skin before adding to blender. Remove bay leaves.

Blend very well. Take the beef outve the pan and set aside. To the same frying pan with the remaining juices and contents from blender. Add the tomato paste stir it up and add 1c water stir well.

To the sauce add all seasonings and mix well. Add the rice mix altogether cover and put into the oven and bake about 45. Take out and check the rice to see if cooked through. If not bake longer.

If tender remove from oven and turn off heat. Serve and enjoy !