You could make Jambalaya and add Capsicum & frozen peas.

The one I make is like the stew and rice combined, kinda like a paella but its very easy though:

Chicken & Chorizo Jambalaya

500g Chicken Thighs chopped (not bite size slightly larger maybe even into 4's)
250g Chorizo (if you can't find this substitute for a mild salmi) sliced and halved, I remove the skin but some people don't
1 onion
3 1/2 cups chicken stock
1 tin chopped tomatoes
1-2 TBS Cajun spice (depends on the spiciness of the brand and how hot you want, we get woolworths and 2 TBS doesn't really give it much kick)
1 capsicum julienned
Frozen Peas (as much or as little as you like)
1 1/3 cups rice
Garlic or Garlic powder if you like (I add garlic powder)

Fry up the chorizo (what i do is put it in the pan cook one side for about 2-3 mins then turn over being careful not to burn), then remove from the pan. Add the chicken and brown and remove from the pan. Add the onion to the pan and cook till translucent, add capsicum if using and cook, then add fresh garlic if using, add cajun powder and cook off till spices release that yummy smell. Add rice and cook till slightly translucent (like you would with a risotto), add the tomatoes and the stock, and meat. Cook for 25 mins. When you have about 5-10 mins left add the frozen peas. Once you find the mix starts to stick a bit, take it off the heat and allow to rest with the lid on for about 10-15 mins until liquid is fully absorbed and rice is soft.

Tip: I tend to fry everything up in a frypan up to the rice stage, then I put the rice and meat and tomatoes and stock into a big saucepan (like a stock pan) and cook it in that as I find it cooks better.

This is delish, so much so I had it twice in one week once

*hugs*
Cailin