Heat the oil in a heavy-bottomed 10-inch skillet or saucepan over medium-high heat until shimmering.

Add the dry, unrinsed rice to the hot oil. Stir constantly and toast for 4 to 5 minutes until the grains are a deep golden-tan color and smell nutty.

Add the diced onion and jalapeno to the toasted rice. Cook for 2 minutes, stirring frequently, until the onion softens and turns translucent.

Add the minced garlic and cook for 30 seconds until fragrant.

Pour in the blended fire-roasted tomatoes, chicken broth, tomato paste, salt, cumin, and chili powder. Stir once to combine.

Bring the mixture to a full boil over medium-high heat, stirring occasionally.

Reduce the heat to the lowest setting, place a tight-fitting lid on the pan, and cook for exactly 18 minutes without lifting the lid.

Remove the pan from heat and let it rest, still covered, for 5 minutes.

If using frozen peas, add them now, replace the lid, and let sit for 2 more minutes to warm through.

Lift the lid and fluff the rice with a fork. The bottom should have a very slight crust — that is the sign it cooked perfectly. Garnish with fresh cilantro and serve with lime wedges.