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Trim the chicken of any excess fat and season both sides with about ¾ of the seasoning blend.
Heat the oil and butter in a skillet over medium heat and cook the chicken all the way through. (Until it reaches an internal temp of 165 degrees.) Remove and let it rest on a cutting board.
After about 5 minutes, slice it up and cover with foil to keep it warm.
Add another tbs of the butter to the skillet, then stir in the peppers and diced onion. Let this cook down for about 10 minutes.
Stir in the garlic and cook for about 1 minute, just until fragrant.
Add 2 more tbs of butter and the tomato paste and stir well.
Add in the rice and stir it around for a few minutes to get it lightly toasted.
Pour in the chicken broth, add the rest of the seasoning blend and give it a good stir.
Reduce heat to a low simmer, put the lid on and cook for 12-15 minutes. Fluff the rice gently with a fork.
Add the chicken back in and enjoy!