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 and cook for an additional 30 seconds until fragrant.

Stir in the diced tomato, cumin, chili powder, and salt. Cook for 2-3 minutes until the tomato softens.

Add the rinsed rice to the saucepan and stir to coat the rice with the mixture.

Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked 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 the rice with a fork and garnish with chopped cilantro before serving.