Heat the olive oil in a medium pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the rinsed rice to the pot and stir to coat the rice with the oil, onion, and garlic mixture.
Pour in the chicken broth, then add salt, black pepper, and turmeric. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover the pot with a tight-fitting lid.
Simmer for 15 minutes without lifting the lid.
After 15 minutes, add the frozen peas on top of the rice, cover again, and cook for an additional 5 minutes.
Remove the pot from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork before serving.