Rinse the rice in cold water until the water runs clear. Drain and set aside.
In a blender or food processor, puree the tomatoes, onion, red and green bell peppers, and scotch bonnet peppers (if using) until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the tomato paste and fry for 2-3 minutes, stirring constantly.
Add the pureed vegetables to the pot and stir to combine with the tomato paste. Cook for 10-12 minutes, stirring occasionally, until the mixture has reduced and thickened.
Add the smoked paprika, ginger, garlic powder, thyme, curry powder, and salt to the pot and stir to combine.
Add the rice to the pot and stir until the rice is coated with the vegetable mixture.
Add 3-4 cups of water to the pot, depending on the desired consistency. Stir well to combine.
Add the frozen peas, chopped carrots, and green beans to the pot and stir to combine.
Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
Remove the pot from the heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and serve hot.