First, cook your rice. I prefer using an Instant Pot, or Rice Cooker, but you are welcome to use any method you'd like, including microwaved steamed rice (no shame in shortcuts). Substitute couscous, farro, or barley and cook according to package directions. Set aside for now.
In a large, heavy bottomed pot, or dutch oven over medium/medium high heat add oregano, parsley, onion powder, garlic powder, smoked paprika and cumin. Toast briefly (a minute or less) to bolster their flavors. Next, add in 3 tablespoons of olive oil, or preferred cooking oil, and heat until shimmering.
Add diced onion, garlic, and bell peppers. Sauté until tender, about 10 minutes.
Add tomatoes and simmer uncovered over medium heat about 30-40 minutes, until tomatoes are cooked down and there is minimal liquid left in the pot. Simply put, it should look less like tomato sauce and more like a big pot of sautéed vegetables.
Incorporate the bag of frozen peas and salt and pepper. Mix well to combine and defrost the peas.When using frozen peas, it's best to add them at the last minute. If they cook too long, they turn mushy!
Add the rice 1-2 cups at a time, mixing well. Be sure to break up the chunks of rice to blend with the vegetables. Repeat the process until all of the cooked rice is incorporated. Done!
Substitute rice for farro, barley, quinoa, or couscous. Cook according to package directions.
Combine any of your preferred spices for a custom blend. Add some cayenne if you enjoy heat, or swap basil for paprika if you prefer things more mild.
Substitute sliced snap peas or edamame for frozen peas, if preferred.
Substitute carrots and celery for bell peppers, maintaining measurements.