Gather all your ingredients on the counter.

Chop the onion and mince the garlic.

In a large skillet over medium heat, pour in the oil.

Add chopped onions until they turn translucent, about 5 minutes.

Toss in minced garlic and sauté until fragrant.

Stir in the long-grain rice along with cumin, paprika, and salt.

Toast them together for about 2-3 minutes.

Pour in diced tomatoes along with their juices and vegetable broth.

Bring everything to a gentle boil while stirring occasionally.

Reduce heat to low, cover the skillet tightly, and let it simmer for 20 minutes.

After 20 minutes, add green peas into the mix without lifting the lid.

Let everything cook together for another 5 minutes before fluffing with a fork.