Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in dried oregano, black pepper, salt, and crushed red pepper flakes.
Add the rice to the skillet and stir to combine with the turkey mixture.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 15 minutes until the rice is cooked and liquid is absorbed.
Stir in frozen peas and cook for an additional 2-3 minutes until peas are heated through.
Remove from heat and stir in chopped fresh parsley.
Fluff the rice with a fork and serve warm.