In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent.

Stir in the minced garlic and sauté for 1 minute.

Add the long-grain white rice and toast in the skillet for 2-3 minutes.

Pour in the chicken broth and add cumin, paprika, and salt. Stir to combine.

Add the tomato sauce and stir well.

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

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

Once done, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.