You can substitute 2 teaspoons of bottled minced garlic for the garlic cloves.
1 (5-ounce) package yellow rice mix (such as Vigo)
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
4 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1 tablespoon balsamic vinegar
1 teaspoon dried Italian seasoning
1/4 teaspoon ground red pepper
How to Make It
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.