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Preheat oven to 350°F. In a large Dutch oven or other heavy, oven-safe pot with a lid, heat 2 Tbsp. olive oil over medium heat. Add onion, carrots, and bell pepper, and cook until softened, about 6 to 8 minutes. Add garlic, thyme, rosemary, onion powder, salt, and pepper. Cook, stirring, 1 minute. Add remaining tablespoon of oil and rice; stir until rice is coated with oil. Add chicken broth, cream, chicken, and cheese. Stir well to combine.
Cover pan, and transfer to preheated oven. Bake at 350°F until rice is tender and chicken is cooked through, about 50 to 55 minutes, stirring once after 35 minutes.
Remove from the oven, and stir in the peas. Cover and let stand 5 minutes. Serve.