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

Add minced garlic and cook for an additional minute until fragrant.

Stir in the diced tomato, cumin, paprika, salt, and black pepper. Cook for 2-3 minutes until the tomato softens.

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

Pour in the broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and 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 and garnish with chopped cilantro before serving.