Using a blender, grind whole tomatoes with 1 yellow onion and habanero/scotch bonnet peppers and garlic.

Roughly chop the remaining onion.

In a large saucepan set to medium, heat the oil and place the chopped onions into the pot. Sautee for 5 mins.

Place the blended tomato mixture into the saucepan and add 1 can of crushed tomatoes and stir.

Allow to cook for 15 minutes, stirring occasionally

After 15 minutes, add salt and italian seasoning.

Allow the sauce to cook for another 45 minutes to a 1 hour or until the sauce is thickened and the tomato is fully cooked. Taste test to ensure the sauce does not taste sour and there is enough salt.

In a large pot, bring 7 cups of water to a boil then add the rice.

Stir and cook for 5-8 minutes.;Using a sifter pour out the rice over the sink, sift and rinse with cold water to remove excess starch. Rinse until water runs relatively clear.;Roughly chop fresh tomatoes and onions.

Add 3 cups of water into the pot then add the chopped tomatoes, onions, italian season and Maggie Cube.

Bring to a boil.

Add the rinsed rice and some salt.

Cook at medium heat until the water is almost gone ( at a low point)

Add approximately 2/3rd cup of the cooked sauce to the rice. Stir and combine thoroughly then set the heat to low.

Dampen a clean tea towel large enough to cover the pot.

Place the lid over the towel to steam the rice. ;Allow to steam for 10 – 15 minutes then stir.

Check to see if the rice has softened and if there is enough sauce and salt to your desired appearance and taste. If not, add some more sauce and sprinkle some water into the rice.

Cover again with a towel and lid and allow to simmer for another 10 – 15 minutes

Check to see if rice is cooked to desired texture.