Set a large deep skillet with a lid over medium heat. If you do not have a lid, keep a sheet of foil ready to cover the skillet tightly.

Add 1 tablespoon olive oil to the skillet and let it warm for about 30 seconds.

Add the ground chicken to the skillet.

Cook the chicken for 4 to 5 minutes, breaking it into small pieces with a wooden spoon, until it is no longer pink.

Season the chicken with 1 teaspoon kosher salt, 1 teaspoon dried oregano, and a few grinds of black pepper.

Transfer the browned chicken from the skillet to a plate and leave the fat in the skillet.

Add the chopped onion and chopped bell peppers to the same skillet.

Cook the onion and peppers for 5 to 6 minutes, stirring now and then, until the onion looks translucent and the peppers have softened.

Add the minced garlic to the skillet.

Cook the garlic for 30 seconds, stirring, just until it smells fragrant.

Add the uncooked rice to the skillet.

Stir the rice for 1 minute so it gets coated in the oil and tomato juices already in the pan.