In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and saut? until translucent.

Add the minced garlic and cook for another minute until fragrant.

Stir in the rinsed rice, diced tomato, vegetable broth, cumin, chili powder, and salt. Bring to a boil.

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

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

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