Heat olive oil in a large pot. Sauté onion and garlic for one minute. Add carrots, celery, and lemon pepper spice blend. Cook for 2 minutes.
Add chicken and cook till opaque, about 2 to 3 minutes.
Then add rice and stir to combine.
Pour in 2¼ cups (540ml) water. Add tomatoes and green peas.
Stir in chicken bouillon and season with salt.
Cover pot with lid. When liquid comes to a boil, reduce heat to medium, and allow it to simmer until all liquid is absorbed, about 10 minutes. Turn down heat to the lowest possible setting and continue to cook for another 5 minutes. Turn off heat and remove pot.
Let cooked rice sit for 10 minutes. Fluff rice with fork and dish onto plates. Sprinkle with parsley or cilantro.