Toast rice. Heat oil in a large 3 1/2-quart frying pan with a lid over medium-high heat. Add rice, onions, and garlic and fry stirring frequently until rice is lightly toasted and has turned opaque, about 5 minutes.

Add broth. Add chicken broth, carrots, and salt and stir to combine. Bring to a boil then reduce the heat to low, cover, and steam until rice is cooked and liquid has soaked into the rice, about 10-12 minutes.

Add peas. Add peas then cover again. Remove from heat and let steam 10 more minutes off the heat.

Serve. Fluff rice with a fork to separate the grains and incorporate the peas into the rice. Taste and add more salt if needed. If you used water instead of chicken broth you may need to add more salt.