Add rice to a fine mesh strainer or colander and rinse under running water until the water runs clear. Drain well.
In a large saucepan or pot over low-medium heat, add the oil. When hot, add the rice and saute for 10 minutes, stirring frequently, until the rice begins to lightly brown.
Add the onion, tomato, garlic and salt. Stir and saute for 30 seconds.
Add the broth and tomato paste. Stir together to mix until the tomato paste has completely dissolved.
Bring to a boil, reduce heat to low, cover, and let cook for 20 minutes. Remove the saucepan or pot from the heat, uncover, and let it sit for 5 minutes.
Add the thawed frozen peas and gently fluff them into the rice with a fork. Don't stir. Taste and season with more salt if necessary.