Cut Chicken Breasts into 1 inch cubes, place on a paper plate.
Dice the Onion and Red Bell Pepper and place on another paper plate.
Mince Garlic and place in a tiny bowl.
Mix Adobo Seasoning and Black Pepper in a tiny bowl.
Heat Butter and EVOO in a large skillet over medium high heat until bubbly. Add Chicken in an even layer and sauté until cooked through – about 3 or 4 minutes. Midway through cooking sprinkle Seasoning mixture on Chicken and stir until evenly coated. Transfer to plate and set aside.
Add the Onions and Red Bell Pepper to the skillet. When Onions are translucent and Pepper has softened, add the Garlic. Continue to sauté for a few more minutes.
Return the cooked chicken to the Skillet. Stir in the Tomato Paste. Add the Wine and Chicken Broth. Bring to a boil.
Add the Rice. Stir. Cover, reduce heat and simmer 15 to 20 minutes until the rice is cooked and the sauce has thickened.