Ingredients:

• For the Rice:
  • 2 cups long-grain rice
  • 4 cups water
  • 1 teaspoon salt
• For the Stew:
  • 1 pound beef, chicken, or fish (cut into bite-sized pieces)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 scotch bonnet pepper (or to taste), chopped
  • 1 tablespoon tomato paste
  • 1 (14.5 ounce) can diced tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Vegetable oil

Instructions:

1. Cook the Rice: * Rinse the rice in a fine-mesh sieve until the water runs clear. * In a medium pot, bring the water to a boil. * Add the salt and rice, stir, and reduce heat to low. * Cover the pot and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. * Fluff the rice with a fork and set aside.

2. Make the Stew: * Heat the vegetable oil in a large pot or Dutch oven over medium heat. * Add the chopped onions and garlic and cook until softened, about 5 minutes. * Add the chopped scotch bonnet pepper and cook for another minute. * Add the tomato paste and cook for 2 minutes, stirring constantly. * Add the diced tomatoes, thyme, curry powder, paprika, salt, and pepper. Stir to combine. * Bring the stew to a simmer, then reduce heat to low and cook for 20-30 minutes, or until the stew has thickened. * Add the meat and cook for an additional 10-15 minutes, or until the meat is cooked through.

3. Serve: * Serve the rice hot with the stew spooned over it. * Garnish with chopped fresh cilantro or parsley, if desired.

Tips:

• For extra flavor, you can add other vegetables to the stew, such as carrots, bell peppers, or eggplant.
• If you don't have scotch bonnet pepper, you can use other types of chili peppers, such as jalapeños or habaneros.
• Adjust the amount of spices to your taste.
• You can also use store-bought stew mix to simplify the process.

Enjoy your delicious and easy-to-make rice and stew!