Brown chicken, in 2 batches, in hot oil in a Dutch oven over medium-high heat 5 minutes. Remove chicken, and drain on paper towels.
Sauté onion, bell pepper, and garlic in Dutch oven over medium heat 4 minutes or until tender. Add tomato and next 4 ingredients, and cook, stirring often, 15 minutes.
Add chicken pieces and broth, and bring mixture to a boil. Reduce heat, and simmer 15 minutes. Stir in rice, salt, and pepper, and bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes or until rice is tender.
NOTE: For testing purposes only, we used Vigo Yellow Rice Seasoning Mix. It can be found with rice mixes at your local grocery.