Heat oil in medium skillet over high heat (if using cast iron slightly lower then high heat) until hot. Add chicken; cook 5 minutes or until lightly browned on all sides. Add onion and bell peppers; cook and stir 2 minutes.
Stir in rice mix, tomatoes with juice and broth. Bring to a boil. Cover and simmer over low heat heat 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, 5 minutes.