In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

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

Add the rice to the skillet and cook, stirring frequently, until the rice is lightly toasted, about 3-5 minutes.

Pour in the chicken broth and the can of diced tomatoes with their juices. Stir in the chili powder, cumin, salt, and black pepper.

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

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

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