Heat olive oil in a large skillet over medium-high heat.
Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
Add the diced onion and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the uncooked rice to the skillet and stir to coat the rice with the beef and onion mixture.
Pour in the beef broth and diced tomatoes with their juice.
Add the ground cumin, paprika, dried oregano, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low and cover the skillet with a lid.
Simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the frozen peas and cook for an additional 3-5 minutes until peas are heated through.
Remove from heat and sprinkle with chopped fresh parsley before serving.