Rice Pilaf

3 Tbsp EVOO
3 onions, cut into 1/2-inch pieces (about 4 1/2 cups)
3 1/4 C. long-grain rice
2 1/4 C. chicken broth
4 bay leaves
16 oz frozen peas

1. In a 7-qt dutch oven, heat the EVOO over medium-high heat. Add the onions, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.

2. Add the rice and cook, stirring, for 1 minute. Add 2 1/4 C. water, the chicken broth, bay leaves, 2 tsp salt and 1 tsp pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice, Discard the bay leaves.