Place the bacon in a large frying pan and cook over medium-high heat for 5 minutes or until as crispy as desired, turning once.

Remove bacon, drain on paper towels, and crumble it; set aside. Do not discard bacon drippings.

Add the chopped onions to the same frying pan and cook them in the bacon grease until softened, stirring occasionally, about 3 minutes.

Add the garlic and rice; continue to cook until the rice is translucent, stirring frequently.

Pour in one cup of the chicken broth; stir and cook until almost all the liquid is absorbed.

Pour in one more cup of the broth and continue to stir and cook until all liquid is absorbed.

Repeat the same process with the remaining chicken broth while continuously stirring.

Once the liquid has been absorbed, pour in half of the heavy cream and continue to cook, stirring frequently until all the liquid is absorbed.

Pour in the rest of the cream, stir until two-thirds of the liquid is absorbed.

Stir in the peas and continue to cook for another 2 to 3 minutes or until heated through.

Remove from heat and season generously with salt and pepper. Taste and adjust if needed.

Stir in the shredded cheese and crumbled bacon, and serve.