Combine rice, water, and tomato juice in covered pot and begin cooking. In a large skillet, heat and spread cooking oil. Add chicken breasts. Once browned on the outside, add stewed tomatoes to the skillet and cook until chicken is cooked all the way through. Remove chicken and some tomatoes from skillet. Pour remaining tomatoes, juice, and broth into rice, and let absorb 10 minutes. Serve chicken and tomatoes either over or alongside rice.

Instant rice can be substituted for rice if preferable or pressed for time. Follow the instructions on the box, but replace half the water with the broth/tomato juice/tomato mixture. For more kick, use one can regular stewed tomatoes and one can Mexican stewed tomatoes.