Step 1:

• Rinse the rice under cold water until the water runs clear.
• Drain and set aside.

Step 2:

• In a large skillet or pot, heat the vegetable oil over medium heat.
• Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
• Add the minced garlic and cook for an additional minute.

Step 3:

• Stir in the tomato and bell pepper puree, tomato paste, ground ginger, nutmeg, paprika, cayenne pepper, and thyme.
• Cook, stirring frequently, for about 5 minutes to allow the flavors to meld together.

Step 4:

• Add the rinsed rice to the skillet and stir to coat it evenly with the tomato mixture.
• Pour in the chicken or vegetable broth and water. Season with salt and pepper to taste.
• If using protein, add it at this stage.

Step 5:

• Bring the mixture to a boil, then reduce the heat to low.
• Cover the skillet or pot with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed.

Step 6:

• Once the rice is cooked, fluff it with a fork and garnish with fresh cilantro or parsley.
• Serve hot as a main dish or as a side dish alongside your favorite Kwanzaa delicacies.