1.  Heat 2 tablespoon of the oil in a saucepan and add the onion. Cook until wilted. Add the rice and stir briefly.
2.  Add the water, bay leaf, salt, pepper and Tabasco. Bring to a boil. Cover and simmer 40 minutes. Let stand 10 minutes.
3.  Meanwhile, combine the peas with the remaining oil, salt and pepper to taste. Heat, shaking the saucepan to redistribute the peas so that they cook evenly, about 1 minute. Add the peas and parsley to the rice and stir to blend.