In a medium bowl, combine the chicken pieces and the Creole seasoning to generously coat all pieces with the seasoning.
Heat one tablespoon of olive oil in a dutch oven pot over medium high heat. Add chicken and brown on both sides, turning after about 3 minutes. Chicken should be nearly done. Remove to a plate and lightly cover with foil to keep warm.
Add the remaining one tablespoon of olive oil to the pot and add the peppers and onions. Season with a bit of salt and pepper. Saute till softened then add the garlic and cook for one more minute.
Add the can of tomatoes (undrained), the chicken, and the rice into the pot with the peppers mixture. Heat till chicken is tender and cooked through and the whole meal is heated through. About 10-15 minutes. Garnish with green onion, if desired.