In a nonstick 12" skillet, warm oil over med heat until hot. Add chicken and sprinkle with black pepper and salt. Add onion and green pepper to skillet. Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minutes. Meanwhile use a vegetable peeler to remove a 3" strip of peel from the lemon. Stir lemon peel, rice, garlic, cayenne, broth, water and salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minute. Stir in peas; cover and cook 5 minute Remove skillet from heat. Spoon into a serving dish and garnish with lemon wedges.