Fry sliced onions in hot vegetable oil, add tomato paste and stir continuously until nicely caramelized.
Pour in blended fresh tomatoes, garlic, ginger, and hot scotch bonnet pepper mix; fry until stew oil rises to top surface layer.
Stir in seasoned stock alongside curry powder, thyme, and bay leaves to develop flavor profile.
Wash Jasmine rice thoroughly, incorporate well into stew base, seal securely with aluminum foil layer to capture steam, and let steam over minimal low heat for 25-30 minutes undisturbed.