In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

Add the rinsed rice to the saucepan and stir for 2-3 minutes until the rice is lightly toasted.

Stir in the diced tomato, cumin, chili powder, and salt. Mix well.

Pour in the chicken broth and bring the mixture 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, add the peas during the last 5 minutes of cooking.

Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and garnish with chopped cilantro before serving.