Preheat oven to 350°.
Heat oil in a large Dutch oven over medium heat. Add bell pepper, red onion, and celery to pan; cook 4 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 3 minutes or until lightly browned. Stir in rice; cook 30 seconds. Add broth and remaining ingredients; bring to a simmer. Cover and bake at 350° for 1 hour and 15 minutes or until liquid is absorbed and rice is tender.