Preheat the oven to 380°F/180°C. Heat the vegetable oil in a skillet over medium heat. Add the rabbit legs and season them with salt and pepper. In the meantime, use a small bowl and mix together thyme, oregano, basil, olive oil, and a pinch of salt. Use this mixture and spread it over the rabbit legs. The legs need to be seared in the pan for 2-3 minutes per side. Slide them in the oven for the next 40 minutes. For the side, add mushrooms and bell peppers in the same skillet that you’ve fried the rabbit in. Stir, and season the veggies with rosemary, salt, and pepper. Add the rice. Pour the white wine and chicken stock. Bring it to a boil and cover with a lid for 25 minutes. Add the peas, and cook them together with the rice for 3-4 minutes. Remove the rabbit legs from the oven and serve them with the veggie side.