1. In a large nonstick skillet, heat the oil. Add the rice, onion and garlic; cook, stirring as needed, until the onion is softened and the rice is lightly browned, 5-6 minutes.
2. Add the broth, tomatoes, oregano and cumin; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the rice is tender, about 20 minutes.
3. Add the chicken and peas; cook, covered, stirring as needed, until the peas are cooked and the chicken is heated through, 3-4 minutes. Fluff the mixture with a fork before serving.