Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Roughly chop parsley. Peel, then mince or grate garlic.

Bring 1 1/4 cups water, 1/4 tsp salt (dbl both for 4 ppl) and half the broth concentrate to a boil in a covered medium pot. Add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

While rice cooks, pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (TIP: It's okay if chicken doesn't cook all the way through in this step!) Transfer chicken to a plate.

Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix, peppers, garlic and Italian Seasoning. Season with salt and pepper. Cook, stirring frequently, until slightly softened, 3-4 min.

Stir in crushed tomatoes, remaining broth concentrate and 1 cup water (1 1/2 cups for 4 ppl). Add chicken and bring to a boil. Once boiling, reduce heat to medium. Cook until sauce is slightly thickened and chicken is cooked through, 9-12 min.\*\*

Fluff rice with a fork, then stir in half the parsley. Divide rice between plates. Top rice with chicken, then spoon sauce over top. Sprinkle with Parmesan and remaining parsley.