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Heat a pot to medium heat, then add the olive oil.
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Saute the chopped onion and garlic for 2-3 minutes, until translucent.
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Add the chicken broth/water, chicken bouillon, turmeric, thyme, and bay leaves.
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Bring the mixture to a boil, then add the rice.
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Stir, then cover the pot and lower the heat to medium low.
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Cook the rice for 25-30 minutes, until the stock has been fully absorbed and the rice is fully cooked.
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Remove the thyme and bay leaves, then stir in the peas, if desired.