Transfer vegetable oil to a medium size pot and place on medium heat.

Next, add diced onions and sauté for about 30 seconds, then add minced garlic, celery and scotch bonnet peppers, sauté for a further 20 seconds.

Afterwards, add coconut milk and chicken stock or water and a sprinkle of salt. Stir to combine then add washed rice, stir again to combine.

Bring the contents of the pot to a slight boil, then turn down the heat to the lowest and cover the pot with aluminium foil before placing the lid.

Leave to cook for 30 minutes or until rice is soft.

Afterwards, add chopped parsley and fluff rice with a fork.

Serve with Chicken Curry Sauce or any sauce or stew of your choice.