In a lidded saucepan, heat the oil and sauté the onions. Add the pine nuts, raisins, and tomato and sauté for 3 more minutes. Add the allspice, sugar, cinnamon, nutmeg, cloves, salt, pepper and rice and stir. Stir to coat with oil.
Pour in the stock, bring to a boil, reduce heat to simmer, cover, and cook for 17 minutes. Remove from the heat, uncover to release the steam and allow to cool a bit.
Serves 4.