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 30 seconds until fragrant.
Add ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in ground cumin, paprika, dried oregano, black pepper, and salt. Cook for 1 minute to toast the spices.
Add the rice to the skillet and stir to coat with the turkey and spices.
Pour in the chicken broth and add the diced tomatoes. Stir to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
After 15 minutes, stir in the frozen peas, cover again, and cook for an additional 5 minutes until the rice is tender and liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork and stir in the chopped fresh parsley before serving.