Use dry measuring cup to measure rice. Use a liquid measuring cup to measure stock. Rinse rice with cool water until water is clear. Drain well and set aside.
Heat 4 tbsp olive oil in a wide pan. Add onion, garlic and sauté for one minute. Add bell pepper, celery and leaves, pinch of coarse salt. Sauté for 3 minutes. Add drained rice. Sauté for 4 minutes, stirring occasionally. Rice will be lightly toasted. Add 1/2 tsp salt, black pepper and curry powder. Sauté for 2 minutes. Add drained black eyed peas and hot chicken stock. Stir, cover pot and bring to a boil. Once it comes to a boil, turn down heat to medium low. Cover and cook for 15 to 20 minutes until rice is tender. Stir in chopped cilantro and serve. Taste and adjust salt if necessary.
To add extra protein, stir in cooked sausage or any meat/veggie protein.
If your curry powder has a lot of salt in it, adjust amount of salt in recipe.
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