Sauté the onion with the garlic cloves, both brunoise cut (finely diced) in a pot with four tablespoons of olive oil. When the onion and garlic are yellowish and cooked, add the rice and peas. Add two and a half glasses of water for every glass of rice.
Let cook over low, constant heat for 20 minutes. Five minutes before the rice is done cooking, add the diced parsley. Serve in individual bowls.
