Heat oil in a 4- to 5-qt. heavy-bottomed saucepan or Dutch oven over medium-high heat. Rub chicken all over with cumin, salt and cayenne. Add half of the chicken skin-side-down and brown 5 to 6 minutes per side. Remove to a plate and repeat browning the remaining chicken. Remove all but 1 Tbsp. of fat from the pan.
Reduce heat to medium. Add onion, bell pepper and garlic and cook 5 minutes or until softened. Add rice and cook until fragrant and toasted smelling, about 2 minutes. Stir in broth and tomatoes and bring to a simmer. Return chicken to pot, along with any juices on the plate.
Cover and reduce heat to medium-low. Cook about 25 minutes until rice is tender, most of the liquid is absorbed, and chicken is cooked through (no longer pink inside and 165 degrees F). Remove from heat, sprinkle with peas, and let stand, covered, 5 minutes before serving.