Chop up onions, tomatoes, red pepper and habaneros. In a blender add the chopped up vegetables and blend until it is a puree.

In a pot, add your oil and fry half an onion in the oil until they are cooked through. Add the puree sauce and fry for 7-10 minutes or until the oil is now at the top of the tomato sauce.

Season the tomato sauce with salt, Maggi cubes, curry, thyme, All Spice and two-three bay leaves.

Cook for 3-5 minutes.

Add the rice and stir into the stew sauce. Reduce the heat on the pot till the very last mark on the stove.

Place 4 tablespoons of butter in the rice and cover the pot with a foil paper followed by the pot's lic cover.

Cook for about 40-60 minutes or until the rice is cooked. Check the seasoning as you go and adjust to taste. The steam plus the tomato stew should be enough to cook the rice. However, if it is not cooked and the sauce is dried, add stock a little at a time and cook till the rice is done.

Serve with chicken and fried plantains.