Drizzle some oil on the peppers and Roast the bell peppers, tomatoes, onions, habanero pepper, and garlic in the oven 400F for 15 to 20 minutes. Leave to cool a bit, blend with the ginger, and set aside.
Meanwhile, season beef with salt, black pepper, rosemary, curry powder, and seasoning powder. Set aside.
Add one tablespoon oil in a pan, add the seasoned beef. Mix well and leave to cook for ten minutes.
Add one cup of water to the boiling beef and leave to cook again for another 10 to 15 minutes or till the meat becomes tender. Remove the meat from pot and keep the stock separately.
In the same pot, add the remaining oil and fry the beef on both sides till browned-about 2 to 3 minutes on each side. Remove from oil and set aside.
Pour the sliced onions in the oil and cook till tender about 3 to 5 minutes.
Add the tomato paste and fry well. About 3 to 5 minutes
Add the blended sauce, curry powder, thyme, seasoning powder, salt, and black pepper. Cook for 5 minutes.
Wash the rice until the water comes out clear and drain. Stir the rice with the sauce and add the stock and water.
Cover the pot tightly with a foil paper and then with the lid. ook for 5 minutes on medium to high heat, then turn the heat down to low and cook for another 20 to 25 minutes.
Uncover the pot and add stir in the beef. Serve hot.