Cook rice according to package directions; set aside.
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 tomato in Dutch oven 10 minutes.
Add chicken pieces, broth, and next 4 ingredients; cover, reduce heat, and simmer 30 minutes. Stir in rice and peas; cover, reduce heat to low, and simmer 20 minutes.
NOTE: For testing purposes, we used Pick-of-the Chick for chicken pieces.
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