Wash rice and soak in water for 30 minutes.
Chop the veggies.
In a bowl take frozen pigeon peas, add some water and microwave for 2 minutes to thaw the peas. Skip this step if using canned peas.
20 minutes into soaking of rice, take a wide pan and heat oil.
When oil is hot, add chopped garlic and habanero peppers and saute for few seconds.
Then add onions and saute until soft.
Next add pigeon peas, spinach and saute until spinach wilts.
Drain rice and add to sautéed vegetables and peas.
Saute for a minute or two until rice is lightly toasted.
Now add stock or stock + water , salt and mix well.
Throw in cilantro, mix, cover and cook on medium high flame until most of the water is absorbed, about 8-10 minutes.
Reduce the flame to low and cook until rice is cooked.
Turn off the flame and let the rice sit for few minutes or until ready to serve.
Serve with some jerk chicken or a curry or a stew.