Pre-heat oven to 180°C.
Heat oil in a large stove-top/oven-proof dish. Add onion and garlic and cook for 1 minute. Add chicken, cook for 2 - 3 minutes or until starting to brown. Add chilli powder and cumin. Cook for 1 minute or until fragrant.
Add capsicums and rice. Stir in tomatoes, beans and Campbell’s Real Stock - Chicken. Bring to the boil, cover and bake for 25 - 30 mins or until rice is tender. Stir through coriander.
Serve with green salad.