Parboil rice and set aside

Prepare meat stock (water from the cooked meat),and set aside

Blend tomatoes, chilli pepper, scotch bonnet,bell pepper, ginger and garlic and onions together. Pour in a pot and boil to dry the water.

In a dry pot, add the vegetable oil, allow to heat up then add the sliced onions ring.turn to prevent burning

Then add the tin tomatoes paste to sweeten the sour taste.fry till oil separates from the paste. add the cooked fresh tomatoes and pepper,stir with a wooden spoon to prevent burning

Allow to dry for some time,add meat stock, cooking butter,spices and taste for salt and cover

Next, pour in the rice,dont stir,add the bay leaf and cover to cook on very low heat.

NB:remember to cook on low heat at this point.2.the water should be in the same level with the rice.only add water if necessary and in drops.

When the rice is tender enough and water is dry,turn the rice thoroughly with iron spoon or wooden and cover once more.at this point you will start to perceive the burnt aroma,dont worry that's the process.turn off gas if satisfied.