Heat your oil of choice in a pot or Dutch oven. When hot, add the chopped onions and crushed garlic and fry until translucent. Your stove should be set to medium heat.
Add the chopped carrots and fry for another 2 - 3 minutes stirring constantly. Add the tomato passata and scotch bonnet. Bring to boil, stirring occasionally.
Add the washed rice and the chicken stock to the pot. Season to taste. Cover the pot, reduce the heat to low - medium and let simmer for 15 - 20 minutes.
Add the peas, replace the lid and allow to simmer for another 5 minutes. Take off the heat at the end of the cooking time, and you may leave covered for another 5 minutes before serving.
Sprinkle the pomegranates over the rice. Pair with chicken drumsticks, stewed beef and plantains and enjoy!
