To a blender or Vitamix add red onion, red peppers, garlic, ginger, habaneros, smoked paprika, curry powder, beef stock, and a can of whole tomatoes. Blend to a pureed consistency.

Add the tomato puree to a skillet and cook over medium heat for approximately 20 minutes. Add salt around the 15-minute mark. I like to skim off any foam that may bubble to the surface while it's cooking.

Divide the batch into 2 equal portions.

You should have 2 equal cups of tomato stew.

I like to freeze one portion and then use one portion.

Start by adding the canola oil to a heavy oven-safe pot and preferably a Creuset Braiser.

Add in the onions. Cook until they turn translucent soft and slightly sweet. Remove half of the onions and reserve them on a plate to add at the end.

Sprinkle spices and tomato paste and cook for 1 more minute stirring the whole time so it doesn't burn.

Add in the garlic, bay leaf and fresh thyme. Stir slightly.

Add in the rice, the tomato stew, and the beef stock.

Stir gently with a fork just to disperse the rice evenly around.

Cover and bake in the oven for a timed out 35 minutes.

Remove after 35 minutes and then resist the urge to remove the lid. Do not lift the lid. Leave it to rest for a timed 15 more minutes. This is part of the cooking process.

Remove the lid and fluff with a fork. Remove the bay leaf and thyme sprigs.

Enjoy your beautiful jollof rice!