FRY lightly the rice in the olive oil, until it turns transparent.
ADD onion, peppers, garlic, and salt; be careful so the vegetables get soft and not cooked.
ADD all the chopped tomatoes, with cilantro and spices. Let it parboil for 3 minutes. At last, pour chicken soup and cover.
OVER low heat, cook until soup consumes and rice gets soft. Serve hot.