Divide the onion into 3 portions. Chop one portion, slice the other portion very thin and cut the rest into wedges. Also, cut 3 of the Roma tomatoes into wedges and slice the remainder thinly for later use. .

Place the red bell pepper, wedged onion and tomato, scotch bonnet, ginger, and garlic in a blender. Process until it's roughly chopped.

Meanwhile, place a heavy bottom saucepan over medium-high heat. Pour in the oil, heat up a bit, add the chopped portion of the onion and bay leaves. Allow cooking for 2 minutes. As soon as the onion and bay leave become aromatic, add the tomato paste, and fry for about 2 minutes. Add the pureed mix, cover, and bring to a boil for 15 minutes.

In the meantime, rinse the rice thoroughly under running water until the water turns clear. Set aside.

Add seasoning cube, salt, curry powder, thyme, and liquid smoke to the sauce. Stir to combine. Add 3 cups of stock and stir in a circular motion once. Add the rice, stir ONCE in a steady stream. Cover the pot with aluminum foil and then with the lid. Lower heat to medium-low and cook for 20 minutes.

Check for doneness and adjust the taste. Add basil, the thinly sliced onion, a teaspoon of liquid smoke, and tomato. Stir completely and simmer for 2-3 minutes. Remove and discard the bay leaves. Add the butter, and fluff with a fork. Remove from heat and serve.