Cook rice on a low heat until water is starting to boil. 1. Blend together the tomatoes, red bell peppers, onions, scotch bonnet pepper and fresh ginger in a liquidiser. 2. Pour this purée into a large pot and cook it down until it becomes a thick paste. 3. Over with vegetable oil and fry for 10 minutes until the purée begins to separate from the oil. 4. Add the thyme, stock cube and salt to taste.