Cut the chicken in individual pieces; use a cleaver to chop the thighs in two pieces.
Pour about 3 tablespoons of canola or olive oil into a pot large enough to hold 2 pounds of rice. Allow the oil to heat up and then add your chicken. Sautee the chicken for 7 to 10 minutes in high, enough to cook the outside. Add the chopped onion and sautee for about 4 minutes with the chicken.
After the chicken has been cooking for about 7 to 8 minutes add the Badia Complete Seasoning (or the replacement spices), the chicken bouillon, the small can of tomato sauce or paste (if you use paste, dilute in a bit of water before adding it to the pot), and the 1/3 cup of dry white "cooking" wine. Simmer on high for about 3 to 5 minutes, add the cilantro, bay leaves and stir.
After the mix has cooked for about 3 to 5 minutes, add the rice, the beer, and water. This dish has the consistency of risotto, therefore you will add more liquid than normally required to cook two pounds of rice. After you add the beer you will add 1.5 cups of water (or chicken stock).
Bring everything to a boil. Once it boils, lower the heat to medium; cover and cook until rice is tender and most of the liquid has consumed, but without letting the rice dry up all the way. Watch the liquid and add water (or chicken stock) as needed, remembering that the rice must be moist at serving time, its consistency must be similar to that of rissotto.
Once the rice has cooked open the can of peas and pour on the rice and stir, mixing well the peas with the rice and chicken.
Open the can of red bell peppers, chop in small square piece to garnish the rice. Serve while hot, and enjoy a typical Cuban dish.