Place a large pot on medium heat.
Add water, 1 tsp salt and cloves. Bring to a boil.
Rinse rice at least 3 times until the water runs clear.
Add the washed rice to the boiling water.
Boil until the rice is completely cooked (about 12 minutes).
Strain any excess water. Set aside to cool (about 15 minutes).
Wash, peel and chop the onion and garlic.
Scrape the ginger peel. Grate.
Rinse, scrape and dice the carrots.
Wash, de-seed and dice the bell peppers and pimento pepper.
Wash and chop the cranberries (optional).
Wash and finely chop the fresh herbs like celery and chadon beni.
Place a large skillet on medium heat. Leave to heat up.
Add oil and butter.
Mix in the prepped onion, garlic, ginger and pimento.
Stir. Cook for 30 seconds.
Toss in the carrots and 1 tsp of salt. Cool for 1 minute.
Mix in the sweet peppers, celery and chadon beni.
Sauté for 1 minute.
Stir in the cranberries.
Fluff rice with a fork. Remove cloves (optional).
Add rice to the sauteed vegetables. Mix thoroughly.
Taste test and adjust salt and pepper. Sprinkle a pinch of sugar (optional) for a sweeter dish.
Turn off the heat. Serve hot.