Step 1: Fry tomato puree, chopped onions, chopped garlic and hot madras
curry powder on low heat for 15 minutes
Step 2: Blend two tinned chopped tomatos, one onion, two bell peppers and
one scotch bonnet till smooth
Step 3: Add the blended contents to the ingredients frying in the pot and
stir
Step 4: Add two table spoons of Jumbo and eight knorr chicken stock cubes
Step 5: Wash two cups of rice till the water runs clear
Step 6: Add the washed rice to the stew after 10 minutes and mix
thoroughly
Step 7: Cover the pot with foil and keep stirring every 5 minutes