6 tomatoes, roughly chopped
2 medium onions, roughly chopped
1 small red bell pepper, seeded and roughly chopped
1 small green red pepper, seeded and roughly chopped
1 - 2 large Scotch bonnet peppers, stem removed
3 cloves garlic
1 t. vegetable oil
4 T. tomato paste
2 c. medium- or long-grain rice
1 t. salt or to taste
In a blender, combine tomatoes, onions, bell peppers, Scotch bonnets, and garlic until smooth.
In a large pot, heat oil, and fry the blended mixture for 10 minutes over low heat.
Add tomato paste to mixture, blending well, and continue to cook over low heat.
The oil will come to the top.
Rinse the rice and add to the pot.
Add water to cover the rice.
Season with salt and pepper.
Cover and cook over medium heat, adding additional water around the edges if necessary, until rice is tender, approximately 30 – 40 minutes.