In a pot over medium heat, put the vegetable oil and add the chopped onion. Saute for 2 minutes.
lower the heat, add the herbs and stir in the herbs for a minute until fragrant. Add the carrot and green peas and stir for 2-3 minutes. Add 1/2 cup of water, cover the pot and cook for 5-7 minutes on low heat.
Raise the heat, add the rice to the vegetables and stir in for a minute then add the chicken broth or water and add salt to taste. Bring to a boil then cover the pot, wait until the rice absorbs all the broth then lower the heat, cover and cook for 7-10 minutes until cooked and tinder. Serve