Spanish Chicken with Rice and Beans

1 c chopped green bell pepper
1 c chopped onions
2 garlic cloves, minced
10 oz skinless boneless chicken breast, cubed
2 c low sodium chicken broth
2 T tomato paste
6 oz long grain rice
6 oz drained cooked red kidney beans
1 c drained canned whole plum tomatoes
Freshly ground black pepper, to taste

Spray large nonstick saucepan with Pam, place over med-high heat 30 seconds.

Add bell pepper, onions and garlic and cook, stirring frequently, until soft, 5 to 6 minutes.

Add chicken and cook until browned, 5 minutes. Reduce heat to low.

Stir in broth and tomato paste. Add rice, beans, tomatoes and black pepper.

Cover and cook 20 minutes until most of the water has been absorbed.