Step 1: Heat the olive oil in a large (10-12 inch) oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
Step 2: Stir in the minced garlic and cook for another minute until fragrant. Add the diced carrots and bell pepper, cooking for 5-7 minutes until they start to soften.
Step 3: Add the rinsed long-grain white rice, dried thyme, smoked paprika, salt, and black pepper to the skillet. Stir everything together, ensuring the rice is well coated. Toast the rice for 2-3 minutes, stirring occasionally.
Step 4: Pour in the chicken broth and stir well to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet tightly, and let it simmer for 15-20 minutes, or until most of the liquid has been absorbed. Do not lift the lid during this time.
Step 5: While the rice simmers, preheat your oven to 375°F (190°C). Once the rice has absorbed most of the liquid, gently fluff it with a fork. Stir in the shredded rotisserie chicken and frozen peas (if using).
Step 6: Transfer the skillet to the preheated oven, uncovered, for 10-15 minutes, or until the top is slightly golden and the chicken is heated through.
Step 7: Remove the skillet from the oven. Let it rest for 5 minutes, covered, to allow the flavors to meld and the rice to fully absorb any remaining moisture. Garnish with fresh chopped parsley before serving.