Put the rice in a bowl and cover with boiling water. Leave for 10 minutes. Drain, rinse with cold water and leave to drain.
Put the tomato passata, tomato purée, Scotch bonnets, onions, red peppers, garlic, rosemary, thyme, ground coriander and smoked paprika into a blender or food processor and blitz until smooth.
Heat the olive oil in a large pan over a medium heat. Add the cherry tomatoes and the sauce, bring to the boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally.
Add bay leaves, a pinch of salt and a large pinch of black pepper and stir to combine.
Put the rice into your rice cooker bowl, add the sauce and then add the stock.
Stir well, if the liquid doesn't come to the '4' mark on the inner bowl, add more water.
Select the "LONG GRAIN", "WHITE" or "REGULAR" setting on your rice cooker and press "START".
Serve the rice with coriander scattered over.
This jollof rice can be served as a side dish with chicken or tofu or as a main dish with a side salad to complement it.