Prepare rice according to package directions, omitting salt and fat.
Sprinkle chicken evenly with salt and black pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 5 minutes or until browned, turning occasionally. Add onion, green bell pepper, and garlic; cook 5 minutes. Add broth and remaining 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve over rice.