Fiery Chicken and Rice Stew

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.5 teaspoon pepper black divided freshly ground
• 14.5 ounce canned tomatoes diced canned
• 1 cup less-sodium chicken broth fat-free
• 4  garlic cloves minced
• 0.5 cup bell pepper green chopped
• 0.3 teaspoon ground pepper red
• 1 teaspoon penzey's southwest seasoning dried italian
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 5 ounce rice mix yellow (such as Vigo)
• 0.3 teaspoon salt 
• 1 pound chicken thighs boneless skinless cut into bite-sized pieces

Equipment

• dutch oven

Directions

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