Ingredients and Preparation
- Heat oil in a Dutch oven or large pot over medium-high heat. Add bell pepper, garlic, and tomato, and sauté for 3 minutes.
- Stir in chicken and rice, and cook 2-3 minutes until chicken is slightly browned.
- Stir in broth and spices, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Remove lid and continue simmering for another 5-10 minutes, until broth is absorbed and rice is cooked.
- Stir in salsa and serve.