Bring 2 cups water or broth to boil in a large pot. Pour in rice. Cover and reduce heat to low. Let rice cook for 25 minutes or until the grains become plump and tender and absorb all the liquid.
Remove lid from pot and let the rice cool May be done a day ahead before proceeding.
Heat oil in large skillet over medium-high heat until it shimmers. Add turmeric, cinnamon and allspice and stir for a minute or until spices darken and turn fragrant.
Add chopped onion and cook for another 4 minutes, until onion mellows and softens.
Add green beans and broccoli or caulifower and continue cooking, stirring to give the vegetables a luster of the spiced oil.
Add tomato paste, chopped tomatoes and water. Stir to combine. Squeeze in lime juice.
Add raisins, season with sea salt and pepper.
Preheat oven to 350.
Lightly oil a large casserole.
Lay down half the rice. Top with half of the tomato mixture, repeat with the rice and end by covering with the tomatoes and vegetables.
Bake, tightly covered, for 30 minutes.