Step 1: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken pieces and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
Step 2: Add diced onion and bell pepper to the pot, scraping up any browned bits from the bottom. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Step 3: Stir in the tomato sauce, rinsed rice, cumin, smoked paprika, oregano, and black pepper. Cook for 2 minutes, stirring constantly to coat the rice and spices.
Step 4: Pour in the chicken broth, stirring well to combine. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 15 minutes without lifting the lid.
Step 5: Return the seared chicken pieces to the pot, nestling them into the rice. If using, stir in the frozen peas. Cover and continue to simmer for another 10-15 minutes, or until the rice is tender and most of the liquid has been absorbed.
Step 6: Remove the pot from the heat. Sprinkle the shredded cheese evenly over the top of the rice and chicken. Cover the pot again and let it sit for 5-10 minutes, allowing the cheese to melt into a gooey layer.
Step 7: Garnish with fresh chopped cilantro before serving. Serve hot and enjoy your delicious Cheesy Arroz Con Pollo!