In a small bowl, combine cumin, oregano, paprika, salt and chili powder. Rub all over chicken parts.

Heat olive oil in a large heavy skillet over medium high heat. Brown chicken on all sides, about 12 minutes total and transfer to a plate.

Add bell pepper and sauté 5 minutes. Add rice mix with seasoning pouch, tomatoes with juice, frozen peas and chicken. Add water, bring to a boil and reduce to a simmer.

Cover and cook over low heat until rice is tender and most of the liquid is absorbed, 15 to 20 minutes.