Sprinkle chicken lightly with salt and black pepper.
In a 12-inch skillet, cook the chicken pieces in hot oil for about 10 minutes or until the chicken is lightly browned, turning to brown evenly. Remove the skillet from the heat. Drain off fat. Let skillet cool for 1 minute.
Return skillet to heat and stir in the chicken broth, uncooked rice, sweet peppers, onion, carrot, celery, garlic, and the 1/4 teaspoon black pepper. Bring mixture to boiling over medium heat. Reduce heat; cover, and simmer for 20 minutes or until rice is tender and chicken is no longer pink. Makes 4 servings.