Heat olive oil in a large soup pot or dutch oven over medium high heat. Add red bell pepper, celery, onion and garlic. Cook, stirring constantly for 3 minutes.
Add tomatoes with juice and chicken broth. Stir to combine and bring to a boil.
Add cooked chicken, kidney beans, contents from rice package, salt and pepper. Stir to combine. Reduce heat to maintain a gentle simmer. Cover and cook for 20 to 25 minutes or until rice is cooked and tender.
Sprinkle with fresh chopped parsley when serving, if desired.