Rinse the rice under cold water until the water runs clear.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the diced carrots and cook for about 5 minutes.
Add the rinsed rice and stir well to coat with oil.
Pour in the broth and bring to a boil.
Add cumin, turmeric, salt, and pepper to taste.
Reduce heat to low, cover, and simmer for 15-20 minutes.
Add the peas in the last 5 minutes of cooking.
Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.