Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground turkey to the skillet and cook, breaking it up with a spoon, until no longer pink, about 6-8 minutes.
Stir in ground cumin, smoked paprika, dried oregano, black pepper, and salt; cook for 1 minute to toast the spices.
Add rinsed rice to the skillet and stir to combine with the turkey mixture.
Pour in chicken broth and add diced tomatoes; stir well.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
After 15 minutes, stir in frozen peas, cover again, and cook for an additional 5 minutes until rice is tender and liquid is absorbed.
Remove from heat and let sit covered for 5 minutes.
Fluff the rice with a fork and stir in chopped fresh parsley before serving.