1. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion, carrot, and garlic; cook until tender.
2. Stir broth and next 3 ingredients into vegetable mixture; bring to a boil. Stir in rice; return to a boil. Cover, reduce heat, and cook 20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Add peas and 1/2 cup green onions; toss gently. Garnish with green onion tops, if desired.