In a large dutch oven, boil chicken until done. Drain water and rinse chicken.

Once chicken has cooled enough to handle, shred chicken and add to large skillet or dutch oven.

Chop onion, garlic, bell pepper, and jalapeno. Add to pan.

Add soup, Rotel, and water to pan. Stir.

Add rice, salt and pepper.

Bring to a boil over medium/low heat.

Reduce heat, cover and continue cooking on low heat for 30 minutes, or until rice is cooked.

Remove from heat. Serve with vegetables or tortillas and cheese.