In a large sauté pan over medium high heat, add your olive oil, chopped bell peppers, onions, garlic and tomato. Sauté for 2 minutes, stirring constantly.
Add chicken, salt and bouillon cube to pan and increase heat to high, stirring constantly for 5 minutes.
Add red cooking wine, bijol and water, drop the heat to low and cover. Allow to cook for 20 minutes.
While your chicken is cooking, rinse your Valencia rice.
Add your rinsed Valencia rise to the chicken and increase the head to medium. Stir occasionally to ensure the rice doesn't stick to the bottom. Once it reaches a boil, drop the heat to low and continue to occasionally stir.
Once your rice is cooked through (about 10 minutes), add your beer and lastly with your frozen peas. Carefully stir in the peas so they don't became mush and retain their shape.
Add minced parsley and red pepper slices as garnish and serve hot.