In a large pot, heat the vegetable oil over medium heat. Add the remaining chopped onion and sauté until translucent. Pour in the blended tomato mixture and cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the oil separates from the tomato.

Add Spices

Add the bay leaves, thyme, salt, black pepper, and the whole scotch bonnet pepper to the tomato sauce. Stir well and let it simmer for another 5 minutes.

Add Rice

Add the rice to the pot and stir well to coat the rice with the tomato sauce.

Add Broth

Pour in the chicken or vegetable broth, ensuring the rice is covered by about an inch of liquid. Bring to a boil.

Simmer

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20-30 minutes, or until the rice is cooked and the liquid is absorbed. Avoid lifting the lid during cooking.

Fluff and Serve

Once done, remove the pot from heat. Fluff the rice with a fork, remove the whole scotch bonnet pepper, and serve hot.