2 tsp. corn oil
4 skinless, boneless chicken breast halves, cut into pieces
1 large red or green bell pepper, cut into strips
1 medium yellow onion, diced
1 tbsp. minced pickled jalapeo pepper
2 c. long grain white rice
2 c. chicken broth
2 c. water
1 (14 1/2 oz.) can whole tomatoes (undrained)
1/4 c. sliced green olives (optional)

In a large nonstick Dutch oven, heat the oil on medium heat. Add chicken. Cook until lightly browned, turning once, about 8 minutes. Transfer to a plate and keep warm. Add bell pepper, onion and jalapeo pepper to pan. Cook for 5 minutes. Stir in rice. Sauté for 1 minute. Add the broth, water and tomatoes with liquid. Break up tomatoes with a spoon. Return chicken to pan.

Increase heat and bring to a boil. Reduce heat to low. Cover; simmer until the rice is tender and liquid is absorbed, about 20 minutes. Stir in the olives. Place in a serving dish and serve.