– 3 cups long grain brown rice – 2 medium tomatoes, chopped – 1 red bell pepper, chopped – 1 large onion, chopped – 2 cloves garlic – 1 inch ginger, chopped – 1/2 Scotch Bonnet pepper, or 2 teaspoons Cayenne pepper – 1/4 cup oil – 2 teaspoons curry powder – 1 teaspoon thyme – 2 tablespoons tomato paste – 2 vegetable bouillon

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