In a semi-deep frying pan, sauté onions and garlic in enough olive oil to coat the vegetables for about 1 minute. Add cubed chicken or beef, ½ tsp of ground black pepper, and let sauté for about 30 seconds. Add enough Sherry wine to coat the bottom of the pan. Stir the vegetables and meat until browned. Add the rice from the package and sauté for about 30 seconds. Add an additional ½ cup of Sherry wine, 1½ cups of water, 2 pats of butter, ¼-½ of seasoning and stir. Add carrots and peas. Stir to make sure rice doesn’t stick to the bottom of the pan. Cover and bring to a boil. Then simmer until liquid is absorbed into the rice.