Southwestern Chicken and Rice

2 teaspoons vegetable oil
4 skinless, boneless chicken breast
    halves, cut into chunks
1 large red or green bell pepper, cut
    into thin strips
1 medium yellow onion, diced
1 tablespoon pickled jalapeno pepper, minced
2 cups long grain white rice
2 cups chicken broth
2 cups water
1 (14 ounce) can whole tomatoes, undrained
1/2 cup green olives, sliced (optional)

In a large nonstick skillet, warm olive oil over medium heat. Add chicken breasts and sauté until lightly browned, making sure to turn at least once, browning for about 8 minutes. Transfer to a plate and keep warm.

Add bell pepper, onion and jalapeno pepper to the same skillet. Saute for about 5 minutes over medium heat. Stir in rice and continue to sauté for 1 minute more. Add the broth, water and tomatoes with liquid, making sure to break up tomatoes a bit with a spoon.

Return chicken breasts to the skillet. Increase heat to medium-high and bring the mixture to a boil. Reduce heat to low. Cover and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Stir in the sliced green olives if desired, and cover to cook for about 5 minutes more.

To serve, place 1/2 of the chicken breasts on each plate with several scoops of rice on the side.