In a large skillet, heat the oil and add the onion, garlic, coconut sugar, vinegar, and ginger. Sauté until the onion begins to soften and the sugar begins to caramelize, 7-10 minutes. Add the rice, stir to coat it, and continue to cook for another 2 minutes.

Pour the reserved tomato liquid into a glass measuring cup and add enough broth to equal a total of 2 cups liquid. Add this liquid, the drained tomatoes, and the sweet potato to the pan along with the drained peas. Stir in the soy sauce, sriracha, and cloves. Seasons to taste with salt and pepper.

Spoon the mixture into the casserole dish, cover, and bake for about an hour, removing the casserole to stir the contents after about 30 minutes. Continue to bake until most of the liquid is absorbed and the rice and sweet potato are both soft. May be frozen.