Heat the oil in a frying pan and start the onion and garlic cooking over medium low heat while you mix the eggs, bread crumbs, cheese and parsley in a bowl.
When the onion and garlic are soft, add the tomato sauce, water and peas. Bring to a boil then reduce to a simmer.
Meanwhile start the rice cooking. Bring the chicken broth to a boil, then stir in the rice, reduce the heat to low, cover and simmer for 25 minutes.
Use a soup spoon to drop the egg "dumplings" or croquettes into the simmering sauce. Drop them around the pan so they are not touching. Do not stir them! Cover and cook over low heat 25-30 minutes.
Serve the croquettes and sauce over the cooked rice.