5 ozs chopped tomatoes 1 large onion 2 scotch bonnet peppers 2 cloves garlic

2 ozs tomato puree 2 chicken breasts or equivalent lamb or beef diced (2 chicken stock cubes1 litre water) 2 cups rice.

Salt to taste

Process Tomato, Onion, Pepper & Garlic in a blender

Heat some of the oil in a non stick pot, add blended mixture and cook for 5-10 minutes

Add chicken stock, thyme, and tomato puree.

Fry meat in the remainder of the oil until brown, then add to the above, cook until meat is nearly done.

Add the rice and finish cooking until liquid drys and grains are tender.

Submitted by Sam (Chef Rayon d'or)