Remove stems and core tomato, red bell pepper, habanero pepper, and jalapeño pepper. Roughly chop and add to a blender. Add garlic cloves, minced ginger, and water and blend on high until smooth and set aside.

Heat olive oil in a large saucepan over medium heat. Add onions, season with salt, and sauté until softened (around 5 minutes).

Add tomato paste to the saucepan and sauté for 2-3 minutes.

Add paprika, curry powder, cumin, thyme, black pepper, and turmeric to the saucepan. Cook until well-combined (around 1-2 minutes).

Turn off heat and stir in rice, making sure every grain of rice is well coated. Add bay leaves and chicken bouillon paste.

Turn heat to high and pour in the tomato sauce mixture from the blender. Bring to a vigorous simmer, then cover and reduce heat to medium-low. Let simmer for 20 minutes.

Turn off heat after 20 minutes and set a timer for 12 minutes. Allow rice to sit and don't remove the lid.

After 12 minutes are up, remove lid, fluff rice with fork and serve with chopped green onion.