Preheat oven at 200C and roast red bell peppers for 20-25 minutes (optional step for extra smoky jollof rice)
Add 1 can of plum tomatoes, 2 red bell peppers, 1 large onion and 1 scotch bonnet to blender and blend until smooth.
Add vegetable oil to cover the base of a large saucepan. Once the oil is hot pour in the blended mixture and cook on a medium heat for 10 minutes.
Add salt to taste, 1 tsp of thyme, 3 knorr cubes, 2 tsp of curry powder (optional), 4 tbsp or 1/4 cup of tomato paste (purée) and 1-2 cups of chicken stock. Stir and cook for another 15 minutes (see notes).
Add the rinsed white rice to the saucepan and stir. Then add 3 cups of water to cover the rice and leave to cook on a low/medium heat for 10-15 minutes (you may need to check the rice, add one more cup of water and turn the rice every 7 minutes to prevent burning).
Finally add bay leaves and 1/2 a thinly sliced onion (optional), stir and leave to cook on a low heat until done.
NB: For a stronger bay leaf flavour add bay leaf to the mixed pepper sauce (step 4) instead of in the last ten minutes (step 6).