1. Blend the tomatoes, red bell pepper, Scotch bonnet or habanero peppers, one chopped onion, garlic, and ginger until completely smooth adding a splash of stock or water only if needed to help it blend.

2. Heat the neutral oil in a large heavy-bottomed pot over medium heat, add the second onion thinly sliced, and cook until soft, golden, and lightly caramelized.

3. Stir in the tomato paste and fry it for 3 to 5 minutes, stirring often, until it darkens slightly in color and smells sweet and rich rather than sharp.

4. Pour the blended pepper mixture into the pot, stir to combine with the fried tomato paste and onions, and simmer over medium heat for 15 to 20 minutes until thickened, reduced, and no longer tastes raw.

5. Season the stew base with curry powder, dried thyme, smoked paprika, bay leaves, salt, and the seasoning cube or bouillon if using, then pour in the chicken stock and stir well; taste and adjust the seasoning so the liquid is slightly more salty than you normally prefer.

6. Rinse the parboiled rice under cold running water until the water runs mostly clear, shake off excess water, then stir the rice into the pot until every grain is coated in the seasoned stew.

7. Reduce the heat to low, cover the pot with a layer of foil and then the lid to trap steam, and cook the rice undisturbed for 25 to 30 minutes until the liquid is absorbed and the rice is tender but not mushy.

8. Once the rice is cooked, remove the bay leaves, add the butter and mixed vegetables if using, gently fluff the rice with a fork or wooden spoon without mashing the grains, cover again, and let it steam for another 5 minutes before garnishing with chopped green onions or chives and serving.