Heat olive oil over medium high heat.

Add onion and garlic and cook until softened, about 5 minutes.

Add chicken stock cube/packet, goya azafron packets, and rice. Stir to combine the ingredients and cook for two minutes.

Cover with water until you cannot see the rice. Generally a 2:1 ratio of water to rice is a good rule to work with. You can also add the bay leaf here if you like.

Stir rice and bring water to a boil over high heat.

Once boiling, cover pot with lid, and reduce heat to simmer for 11 minutes (until almost fully cooked - al dente)

Turn off heat, stir in peas, and re-cover with lid. Keep covered until ready to serve.