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.