Fill a large sauce pan with cold water. Place the dried rice in a strainer and submerge the strainer in the sauce pan of cold water. Swish the rice around well. Water will become cloudy. Drain water and repeat the rinsing about 4 more times until water remains clear. Then refill the sauce pan with cold water and submerge the rice in the strainer for at least 30 minutes. It doesn't hurt it to leave it for even an hour or two.

Preheat oven to 350 degrees.

Spray a 9X 13" oven proof dish with cooking spray. Put the rice, onions and peas in the pan and mix well. Add the garlic and spices to the broth and pour over the rice. Distribute the butter in a few dots around the dish.

Cover loosely with foil. Bake for about 45 minutes. There should be no visible water. If the rice is still moist let it rest tightly covered for about 10 more minutes. Remove foil and fluff with a fork to separate the grains of rice.