Rinse and drain the jasmine rice and sticky rice. Set it aside.
Heat a large heavy-bottom pot over medium heat, and add 1 can of jackfruit confit including the oil, and 1 can of drained jackfruit confit. Cook while breaking the jackfruit into bite-size chunks until the edges become crispy. Take them out on a plate and set them aside.
Wipe the pot clean and heat it again over medium-low heat and add the olive oil. Sautée the onions and garlic for 5 minutes while stirring frequently, or until the onions are translucent.
Add the salt, black pepper, saffron, smoked paprika, cayenne pepper, and tomato paste. Stir until the spices and tomato paste have coated the onions.
Pour in the vegetable stock and coconut milk and turn the heat up to medium heat. When the mixture reaches a boil, add the rice and stir. Once it reaches a boil, cover the pot and lower the heat to low. Let it simmer for 5 minutes.
Open the lid, add the peas and bell peppers and stir. Put the lid on again and let it simmer for 15 minutes. Turn the heat off and let it sit for an additional 5 minutes with the lid on.
Taste the rice for seasoning and add extra salt or black pepper if necessary. Add the crisped jackfruit and serve while hot.