Heat the vegetable oil in a 10” (25cm) straight sided sauté pan with a lid. Add the sliced onions, and fry until they are well caramelized and slightly crispy, about 8 minutes over medium heat. Remove half of the onions and set aside.

Add the uncooked rice to the pan, and toast over medium heat for about 5 minutes, until the rice begins to turn opaque. Add the chicken stock, garlic and frozen peas. Season with salt and pepper as desired.

Cover the pan with a lid, lower the heat so that the rice is simmering slowly. Simmer for 35-40 minutes covered, until all the liquid is absorbed. Avoid opening the lid while it is cooking, but after 35 minutes you can lift the lid as test a grain of rice for doneness. The rice is ready when it is tender, and the chicken stock has been completely absorbed.

Toss to fluff the rice right before serving. Garnish with the reserved caramelized onions.