Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground turkey to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes.
Season the turkey with salt, black pepper, dried oregano, and paprika. Stir to combine.
Add the rice to the skillet and stir to coat it with the turkey mixture.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the thawed peas and cook for an additional 2 minutes until heated through.
Remove from heat and let sit covered for 5 minutes before serving.