Spanish-Style Chicken and Rice

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 tsp each salt and pepper and cook on one side until golden brown, about 3 minutes. Turn the chicken, moving it to the outsides of the skillet. Add the onion, bell pepper and garlic and cook, stirring occasionally, for 5 minutes. Add the tomatoes (and their juices) and 1 cup water to the skillet, then stir in the rice. Simmer, covered, until the rice is tender, 18 to 20 minutes. Sprinkle with the parsley and olives (if using).