Fiery Chicken And Rice Stew

• 1 (5-ounce) package yellow rice mix (such as Vigo)
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper, divided
• 1 teaspoon olive oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 4 garlic cloves, minced
• 1 cup fat-free, less-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon ground red pepper

1. Prepare rice according to package directions, omitting salt and fat.
2. Sprinkle chicken evenly with salt and black pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 5 minutes or until browned, turning occasionally. Add onion, green bell pepper, and garlic; cook 5 minutes. Add broth and remaining 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve over rice.

yellow rice, skinless, salt, freshly ground black pepper, olive oil, onion, green bell pepper, garlic, chicken broth, tomatoes, balsamic vinegar, italian seasoning, ground red pepper

Taken from www.myrecipes.com/recipe/fiery-chicken-rice-stew (may not work)