Jamaican Seasoned Rice

Heat oil in a large pot on medium-high heat. Add onion, garlic, green onions, red bell pepper, thyme, and allspice. Cook stirring constantly until onion is soft, about 3 minutes.
Add tomatoes, carrot, pumpkin, cabbage, callaloo, brown rice and stir.
Add coconut milk, vegetable broth, and top with Scotch bonnet pepper. If using vegetable broth instead of vegan bouillon then you want to season with salt to taste now. It should actually have enough salt that when you taste it, it should taste how you want the finished rice to taste because the rice will absorb some of the flavors as it swells.
Cover pot and bring to a boil, reduce heat to simmer for 45 minutes.
Gently stir in sweet corn, green peas, ackee, cover the pot and cook for 5-10 minutes or until rice is tender.
Fluff with a fork, add additional cooked vegan protein and serve.