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DIRECTIONS

If the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.
Meanwhile, heat the oil, over medium heat, in an extra-deep 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop.
Cut each breast into 3 strips about an inch wide, then add the chicken (fresh or partially defrosted) to the skillet and raise the heat to high. Cover the skillet and cook while seeding the bell peppers and cutting them into 1-inch-wide strips. Cut the strips crosswise in half, and add the peppers to the skillet all at once.
Add the broth and wine. Cover the skillet and bring the liquid to a boil. Meanwhile, drain the tomatoes. Keeping the pan covered as much as possible, add the drained tomatoes, rice, olives, peas (if using), garlic, bay leaves, oregano, cumin, salt, and black pepper. Stir well.
Cook at a rolling boil until the rice is tender, 5 minutes more. Remove the bay leaves, stir well, and serve.