Blend the Ingredients:

1. ⦁ Combine the tomatoes, red bell pepper, red onion, garlic, ginger, red jalapeno, and Scotch bonnet pepper in a blender; blend until smooth.

Cook the Onions:

1. ⦁ Heat the palm oil in a large Dutch oven over medium heat. Add the thinly sliced onions and cook, stirring frequently, until softened, about 6-8 minutes. Remove the onions from the pan.

Prepare the Tomato Base:

1. ⦁ Pour the blended tomato mixture into the Dutch oven and cook on low heat until reduced by half. Stir in the tomato paste, turmeric, Maggi cubes, and smoked paprika. Cook, stirring, until the mixture becomes an even deeper red, about 2 minutes.

Cook the Rice:

1. ⦁ Stir in the jasmine rice, thyme, and bay leaf. Season with salt and pepper to taste. Pour in the water and cover the pot with a lid. Cook on low heat for 35 minutes.

Rest and Serve:

1. ⦁ Turn off the heat and let the rice sit covered for 15 minutes. Fluff the rice with a fork, taste, and adjust the seasonings if needed. Serve hot and enjoy!