Rice with Peas

Heat olive oil in a medium saucepan over medium heat. Add the chopped white onion and sauté for 3-4 minutes until softened and translucent.

Pour in the chicken stock and add the bay leaves, salt, and black pepper. Bring the broth to a gentle boil over medium-high heat.

Stir in the white rice, reduce the heat to medium-low, and cover the saucepan with a lid. Allow the rice to cook in the simmering broth for 15 minutes.

Add the green peas to the saucepan and stir gently to combine. Continue simmering uncovered for an additional 5 minutes until the peas are tender and bright green.

Remove the bay leaves from the pot and taste the broth, adjusting salt and black pepper as needed.

Ladle the rice and peas into warm bowls and finish each serving with a drizzle of olive oil and a generous sprinkle of freshly chopped parsley.