Parboil white rice.
Blend peppers together with some onions.
Boil pepper till it loses all moisture.
Fry the pepper properly, season with onion powder, Dangote salt, Dan-Q seasoning and pour in the parboiled rice.
Give it a stir then add in some chicken stock and cover.
Check for seasoning.
If the rice is soft enough,
Cover the pot with foil paper and then the pot cover and leave to steam.
If the rice isn’t soft enough, you can put more stock. Then repeat last 3 steps.