Blend the flavor base: Blend 1 green bell pepper, the habaneros, basil, ½ onion, and ⅔ cup chicken stock with some of the green onions. Set aside.
Dice: Finely dice the remaining onions and green bell pepper. Set aside.
Prep the rice: Wash rice until water runs clear. Add to a pot with the blended mixture and remaining chicken stock. Add water if needed so liquid just covers rice. Adjust seasoning, add whole garlic cloves, then cook on low heat until liquid is absorbed. Rice should be slightly firm. Remove garlic cloves, set aside, and let rice steam off uncovered.
Cook the shrimp: Heat oil in a wok. Add shrimp, season lightly, and cook until just turning pink. Remove and set aside.
Build the stir fry: In the same oil, sauté diced onions until translucent. Add the reserved garlic cloves and mash. Stir in diced green peppers, then add mixed vegetables. Stir fry until heated through.
Combine: Add cooked rice and shrimp back in, stir fry until evenly mixed and heated through. Adjust for seasoning.
Finish: Garnish with chopped green onions and serve hot with lean chicken or fish.
