Chicken Chili with Rice

1 fresh jalapeno pepper, seeded and finely chopped

1 tablespoon cooking oil

2 cups frozen small whole onions

1 cup reduced-sodium chicken broth or chicken broth

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano, crushed

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1/8 teaspoon ground red pepper

1 19-ounce can white kidney (cannellini) beans, drained and rinsed

1 cup chopped cooked chicken

1 cup chopped tomatillos

2 cups hot cooked rice or couscous