Rinse the rice thoroughly under cold water until the water runs clear. Drain and set aside.

Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.

Add the minced garlic, chopped red bell pepper, and scotch bonnet pepper. Sauté for 2-3 minutes until fragrant.

Stir in the blended tomatoes and tomato paste. Cook for 10-15 minutes, stirring occasionally, until the mixture thickens and the oil rises to the top.

Add the thyme, curry powder, paprika, bay leaf, and salt. Stir well to combine the spices with the tomato mixture.

Pour in the chicken or vegetable stock and bring to a boil. Add the rinsed rice and mixed vegetables. Stir gently to combine.

Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for 25-30 minutes without stirring.

Once the rice is cooked and the liquid is absorbed, fluff the rice with a fork. Garnish with dried parsley before serving.