In a medium saucepan, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add minced garlic, cumin, and paprika; cook for an additional minute until fragrant.

Stir in the rice and cook for 2-3 minutes, allowing it to toast slightly.

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

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

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

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