In a food processor blend spinach and parsley. Set aside
Wash rice until water runs clear. Drain water.
Heat a saucepan with oil. Then add onions, garlic, paprika, curry, scotch bonnet pepper (optional), and sauté for about a minute.
Stir in rice to the pan, about 2 minutes, then add 4 cups of stock/water, bring to a boil reduce heat, and simmer until rice is almost cooked- about 15 -18 minutes into cooking.
Then add spinach and parsley mixture. Combine and mix thoroughly.
Continue cooking, for a few more minutes until rice is completely cooked. You may add more stock if needed.