Start off by gently frying the cinnamon stick, bay leaf and cumin seeds for 1 minute on medium heat. During this time the aroma will begin to release.
Continue to fry then add the onions, garlic and saute for 2 minutes or until the onions soften and turn translucent.
Add the pumpkin, carrots, kale and sugar snaps to the pan, stir and coat the veggies with the spices.
Next add your seasoning - turmeric, thyme, all purpose seasoning scotch bonnet and the rice.
Pour in the vegetable stock and bring to the boil, then reduce the heat to low.
Cover pan with the lid and allow to simmer roughly 30 minutes.
The rice should be completely soft and fluffy when cooked, not wet or hard. If the rice is still hard after the specified time, cook for another 10 -15 minutes, checking throughout, use additional stock if required (¼ cup at a time).
Add pink salt and/or additional seasoning if required
Discard the cinnamon stick, bay leaf and thyme stems prior to serving