1In a blender, combine the tomatoes, habanero, and onion, and purée.
2Pour out half the purée into a bowl and set aside.
3Add the bell peppers to the remaining purée in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
4Heat vegetable oil in a large pot over medium heat.
5Add blended vegetables along with the salt, curry powder, cayenne powder, garlic powder, onion powder, bay leaves, ginger, and thyme. Bring mixture to a boil.
6Stir in the rice until well mixed, then reduce the heat to low.
7Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if too much liquid remains, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1-2 cups of water.
8Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.