In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic, cumin, and paprika. Stir for about 1 minute until fragrant.

Add the rice to the saucepan and stir to coat the rice with the oil and spices.

Pour in the chicken broth and add the diced tomatoes, salt, and pepper. Bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.

If using, stir in the frozen peas during the last 5 minutes of cooking.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.