Heat 2 tablespoons of ghee or oil in a Dutch oven or casserole. Add onion and saute for 3-4 minutes. Add in rice and stir to coat with oil, 1 minute. Add stock and bay leaf. Bring to a boil. Cover and bake in the oven for 20 minutes.
Meanwhile, place the pepper directly on the stove burner over medium heat. Turn often until it is charred on all sides. (Yup, you are burning it on purpose.) Wrap the pepper in foil or place it in a paper bag for 10 minutes. Unwrap and peel the skin and remove seeds. Rinse under cool water and slice thinly.
Remove pot from oven and add green beans, peas, and corn. If dry, add a little more stock. Return to oven and cook for another 10-15 minutes until rice is al dente.
Place the capers, 3 tablespoons of olive oil, and vinegar in a food processor. Blend until smooth.
When rice is cooked remove the bay leaf. Add peppers, spinach, and dressing and toss gently. Serve.