In a large stockpot, combine rice, chicken broth, green pepper, black beans, onion, and 3-4 garlic cloves. Stir to combine. Bring to a boil, and simmer covered for 40 minutes.
Just before 40 minutes is up, cook chicken in a skillet with butter, ground pepper, 1/2 teaspoon salt, cumin, 1 clove garlic, oregano, and crushed red pepper.
Mix chicken into rice, and simmer for an additional 10-20 minutes (until rice is fully cooked). Check frequently to make sure pot does not boil dry. (Add additional chicken broth if needed.)
Add salt to taste, and serve plain or with tortillas or tortilla chips.