Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the beef or pork pieces and cook until browned on all sides. Remove the meat from the pot and set it aside.
In the same pot, add the diced onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until softened.
Add the chopped tomatoes, cumin, paprika, salt, and black pepper. Stir everything together and cook for another 3-5 minutes until the tomatoes release their juices.
Return the meat to the pot, add the rice, and stir to combine with the vegetables and spices.
Pour in the broth and bring to a boil. Once it reaches a boil, reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
If using peas, add them in the last 5 minutes of cooking.
Once cooked, fluff the rice with a fork, garnish with chopped cilantro, and serve.
