One Pot Chicken-Rice

INGREDIENTS:
1 Tbsp Olive Oil
3 boneless, skinless chicken breasts, cut into 1 inch cubes
2 Jalapeños peppers, seeded & diced
1 small onion, diced
¼ Tbsp dried oregano
¼ tsp paprika
¼ tsp salt
1 can Ro-Tel, undrained
3 cups water
1 cup brown rice

DIRECTIONS:
Heat oil in a Dutch oven over medium-high heat. Add chicken, Jalapeños, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
Add Ro-Tel, and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes.

Had this last night, and it's really good. Not excessively hot, but spicy enough to notice the Jalapeños easily. The liquid/rice combination is critical and this seems pretty close to right. Maybe another chicken breast (reflected above now) would have been better though. I'll do this again.