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 bring the mixture to a boil.
Reduce heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is tender and liquid is absorbed.
Remove the skillet from heat and gently stir in the thawed peas and chopped parsley.
Cover again and let sit for 5 minutes to warm the peas.
Fluff the rice with a fork and serve warm.