In a large pot, over medium-high heat, add oil and cubed chicken. Sauté for about 3-5 minutes, until the chicken begins to turn white, stirring frequently. Add the onion and celery and sauté for about 2-3 minutes, until tender.

Add garlic, rosemary, oregano, salt, and pepper, stir to combine and cook for about 1-2 minutes, until the garlic is fragrant.

Lower the heat to medium and add the rice and the first 1/2 cup portion of broth. Stir until the broth has mostly absorbed.

Continue to add broth, 1/2 cup at a time, stirring constantly, until liquid absorbs and all the broth has been added, about 15-20 minutes. With the final addition of broth add the peas and carrots, cook for 2-3 minutes, until tender.

Remove the pot from the heat, add the scallions and Parmesan cheese, stirring to combine, and serve piping hot.