Spanish inspired chicken and rice

I'd call this a paella, but it's too easy and not authentic enough. :)

olive oil
1 lb boneless skinless chicken thighs, cut into cubes
1 can (14.5 oz) diced tomatoes, drained
2 Tbsp taco seasoning (I make my own, using this recipe)
1 small onion, sliced thinly
1 bag of yellow rice
1 c peas

Brown and cook chicken in olive oil over medium heat. Add in onions and saute until lightly browned. Add diced tomatoes and taco seasoning; simmer for 15 minutes.

In separate pot, cook yellow rice according to instructions. When done, add peas and mix well.

Serve chicken over rice.