In a medium saucepan, heat the vegetable oil (or butter) over medium heat. Add the rice and cook, stirring constantly, until the rice is lightly golden brown. This should take about 3-4 minutes.
Sauté the Vegetables:
Add the chopped onion to the pan and cook for 2-3 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds, just until fragrant.
Add the Liquids and Spices:
Stir in the diced tomatoes (with juices), chicken broth, chili powder, cumin, paprika (if using), salt, and pepper. Mix well.
Cook the Rice:
Bring the mixture to a boil. Once it starts to boil, reduce the heat to low and cover the saucepan with a lid. Let it simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is tender.
Fluff the Rice:
Once the rice is done cooking, remove the saucepan from heat. Let it sit, covered, for 5 minutes.
After 5 minutes, fluff the rice with a fork to separate the grains and stir in frozen peas (if using) for added color and texture.
Garnish and Serve:
Garnish with freshly chopped cilantro, if desired, and serve alongside your favorite Mexican dishes.
