Preheat oven to 350°F. Place a 2-qt ovenproof saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions, carrots, and celery. Sweat the vegetables, stirring often, until the onions are translucent and the carrots begin to soften, about 4–5 minutes. Add the garlic to the pan and sauté for 30 seconds.
Add the rice to the pan and sauté (be sure to stir the rice and coat it with the oil), until toasted, about 4–5 minutes. Season the rice with the salt and white pepper. Add the chicken stock to the pan and stir occasionally until the water comes to a boil.
Stir the green peas into the boiling stock and cover the pot. Place the saucepan in the oven. Cook the rice for 30 minutes, remove from the oven, and let stand for 5 minutes. Remove the lid and use a fork to fluff and blend the rice. Serve while hot. Makes about 6 cups (6–8 servings).
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