In a blender, combine tomatoes, scotch bonnet pepper and onions; puree. Set aside half the mixture in a bowl. Add in bell peppers to blender and pulse until smooth. Stir in ½ that was set aside.
Heat up vegetable oil in a large pot over medium heat, add blended vegetables along with salt, ground chilli pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
Stir in the rice until well combined, then reduce the heat to low. Cover pot and cook for about 45 minutes. Check after 30 , if rice has too much sauce, remove the lid to cook off excess sauce. If dry stir in 1-2 cups of water. Allow the rice at the bottom to char a bit to infuse it with smoky flavor.