Add the tomatoes, onion, red pepper, and scotch bonnet to a blender and blend till smooth. 

Heat a pot up on medium heat (make sure there is a lid for the pot). Add the oil once the pot is heated up. 

Add the blended mixture to the pot, then add the stock cubes, seasoning, purée, and bay leaves. Give it a good stir and cover pot. Lower heat to medium-low. Leave for approximately 15 minutes. 

While the sauce cooks, the rice will need washing. This can be done either in a sieve or in a pot. Once this has been washed, place on the side ready to add to the sauce. 

After 15 minutes the sauce should have thickened a little. Taste the sauce and adjust seasoning if needed. 

Now it's time to add the washed rice. Once added give it a good stir to ensure all is covered by the sauce. Add enough water to just cover the rice. (It’s very important that it is just over the rice level. No one wants soggy rice) 

With the shiny side down, cover the pot lid with aluminum foil and wrap extra on top of the lid. 

Cover the pot with the foil-wrapped lid, and reduce heat to the lowest setting possible.

The rice is going to steam and take approximately 45 minutes to cook. Every 15 minutes you will need to stir the rice from the bottom, and don't worry, it doesn't need additional water. The steam will cook the rice. After 45 minutes check the rice and it should be cooked. Turn off the heat and move the pot to another ring. This is now ready to serve. Enjoy!!!