Heat oil in a medium nonstick saucepan over medium heat and sauté the rice just until golden (about 5 minutes).
Add onions and garlic and sauté for a minute or two more. Stir in tomatoes (including juice), chicken broth, and bell pepper. Bring to a boil, then reduce heat to low. Cover the saucepan and simmer for about 25 minutes or until broth is absorbed.
