In 2-quart sauce pan, cook and stir onion in butter (or margarine) until tender. Stir in remaining ingredients, except cheese and frozen peas. Heat to boiling stirring once or twice. Reduce heat to low, cover and simmer 15 minutes (do not lift cover while heating); remove from heat. While rice is cooking, place frozen peas in colander and run under hot water to soften and separate. When rice is cooked, fluff with fork, cover again and let stand for 5 minutes. Stir in peas, cover again for 5 minutes; then lightly stir in Parmesan cheese with fork.