Heat a drizzle of olive oil in a large skillet over medium heat. Add chopped onions and bell peppers, cooking until they soften and become fragrant, about 5 minutes.

Increase the heat to medium-high and add the seasoned chicken pieces to the pan. Sear them for 5-7 minutes on each side until golden brown and deliciously caramelized.

Stir in the uncooked rice, coating it well with the flavorful oil and juices from the chicken. Let it toast lightly for about 2 minutes.

Carefully add chicken broth, diced tomatoes, and spices to the pan, stirring gently to combine everything. Bring it to a gentle simmer.

Reduce the heat to low, cover the skillet with a lid, and let it cook for 20-25 minutes until the rice is tender and has absorbed all that savory goodness.

Once cooked, stir in the frozen peas and let them warm through before serving.