Saffron Rice with Petit Pois

1 (5-ounce) package yellow rice
1¼ cups water
1 Tablespoons olive oil
¾ cup frozen petit pois or tiny English peas, thawed

In a medium saucepan, bring 1¼ cups water and olive oil to a boil. Add yellow rice mix and stir for 1 minute. Cover and reduce heat to low; cook 20 minutes. Add peas and stir well to mix. Cover and cook an additional 5 minutes or until all liquid has been fully absorbed. Yield: 4 servings.