1. Heat the oil in a large pot over medium-high heat. Add the rice and cook, stirring occasionally, until lightly toasted, about 3 minutes.

2. Add the peas and stir to combine. Pour in enough water to cover the rice and peas by 1 inch. Add salt, pepper, and herbs (if using). Stir to combine and bring to a boil.

3. Reduce heat to low, cover the pot with a lid, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

4. Stir in the cream cheese and cream spinach until melted and combined. Stir in the mozzarella until melted. Add sour cream and stir until combined.

5. Serve hot.