Arroz Con Pollo - Southern Living

Makes 8 servings
PREP: 10 MIN., COOK: 1 HR., STAND: 5 MIN.

8 skinned and boned chicken breast halves
1 Tablespoon olive oil
1 large onion, diced
1 large green bell pepper, chopped
1 (14 1/2-oz) can diced tomatoes with basil, garlic, and oregano
1 (10-oz) package Vigo yellow rice with seasoning mix
2 (14 1/2-oz) cans chicken broth
1/2 teaspoon ground black pepper
1 (12-inch/5-quart) steel covered sauté pan

Brush chicken evenly with oil.
Heat sauté pan over medium heat.
Add chicken, and brown, in two batches, 4 to 5 minutes on each side.
Remove chicken.

Sauté onion and bell pepper in sauté pan over medium heat 8 to 10 minutes or until tender.
Return chicken to sauté pan; stir in diced tomatoes and remaining ingredients.
Cover, reduce heat to low, and cook 40 minutes or until liquid is absorbed and rice is tender.
Let stand, covered, 5 minutes before serving.