Wash the rice thoroughly and soak for 10-15 minutes, then drain.

Blend tomatoes, red bell peppers, onions (reserve some onions for garnishing), and scotch bonnet peppers into a smooth mixture.

Heat palm oil in a large pot over medium heat until hot but not smoking.

Add the blended tomato mixture to the pot and fry for 10-15 minutes, stirring occasionally until the sauce reduces and thickens.

Add seasoning cubes, ground crayfish, thyme, bay leaves, and salt to taste. Stir well.

Add the rice to the pot and mix thoroughly to coat the rice with the tomato sauce.

Pour in the water or stock, stir, and bring to a boil.

Reduce the heat to low, cover the pot tightly, and let it cook for 20-25 minutes or until the rice is tender and liquid is absorbed.

Turn off the heat and let the rice steam for another 5 minutes before fluffing with a fork.

Garnish with chopped onions, sliced boiled eggs, and fried plantains if desired.

Serve hot as a main dish or with your choice of protein.