Heat the oil in a large skillet over medium-high heat with a bit of the onion. When it begins to gently sizzle, add the rest of the onion, and cook, stirring often, for about five minutes or until softened.Add the salt and spices and cook, while stirring, for about 30 seconds (be sure that the oil isn’t so hot that the spices burn).Next, add the drained rice to the skillet, and cook for two more minutes while stirring. It's okay if the rice is sizzling a bit.
Remove the pan from the heat, and let it cool down for a few minutes, then stir in the broth.Put the skillet back over medium-high heat. When it reaches a lively simmer, give it a stir, then shake the pan, so the rice spreads out evenly.Cover the pan and adjust the heat to the appropriate low setting so the rice continues to simmer (not boil). Be sure the lid is secured well, so steam doesn’t escape.
Cook the rice for eight minutes, then gently stir. Evenly spread out the rice, sprinkle the peas on top, and recover. Do this step quickly, so the temperature doesn’t drop.Cook for eight more minutes, then taste the rice to check the consistency. If the broth is all absorbed, but the rice is chewy instead of al dente, add two more Tablespoons of broth, cover, and cook for a few more minutes.
When the rice is cooked al dente, remove the skillet from the heat but leave it covered for another five to ten minutes before serving.
Garnish with chopped cilantro or parsley if desired.
Notes
This recipe can also be made with brown rice. Just be sure to adjust the cook time.