2 large onions, sliced
1 red pepper, diced
2 plantains, cut into slices and deep fried
sprig fresh thyme
2 x 400g/14oz cans plum tomatoes
225g/8oz long-grain or basmati rice
1 bay leaf
salt and freshly ground black pepper
¼ tsp cayenne pepper or chilli powder
1 tsp curry powder
1 stock cube
4 tbsp tomato purée
1 tbsp olive or vegetable oil