Heat the oil and butter in a large frying pan, add the chicken, Schwartz for Montreal Pepper Seasoning, Garlic Purée and onions and fry until browned. Add the rice and cook for a further 3-4 minutes, stirring.
Stir in the Schwartz for Chef Saffron, Cayenne Pepper, Turmeric, stock and red peppers. Season. Bring to the boil and simmer uncovered for 15 minutes or until the water is just about absorbed.