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

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Add the rinsed rice to the saucepan and cook, stirring frequently, until the rice is lightly toasted, about 5 minutes.

Mix in the diced tomato, ground cumin, chili powder, and salt, stirring well to combine.

Pour in the chicken broth and bring the mixture to a boil.

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

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

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

Garnish with chopped cilantro before serving.