In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add ground beef and cook until browned. Drain excess fat.

Stir in diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper. Simmer for 20 minutes.

Transfer to a baking dish and top with shredded cheese. Bake at 350°F for 15 minutes until cheese is melted.

In a large pot, bring chicken broth to a boil. Add rice and reduce heat to low. Cover and simmer for 18-20 minutes.

Stir in frozen peas and let sit covered for an additional 5 minutes.