If using dried peas, soak the night before, rinse and drain in the morning and before you add them to the pot.
Bring peas and rice to a boil with 5 cups water, then turn the heat down to simmer on low.
Cut potatoes about 1 inch thick all around and throw them into the pot.
Cut the carrots about 1/2 inch thick and throw them into the pot about 10 minutes later.
Cut the onions, bell peppers and fennel stalks into small pieces; cut the corn off the cob and mince the garlic and hot pepper. Throw them into the pot when the rice appears to be done at around 25-30 minutes, let them steam in with the rice for about 5-10 minutes.
Garnish with fresh minced basil and fennel leaves.