In a large pan, melt the butter over medium high. Sauté onion for about 4 minutes until soft and translucent.
Add the rice and mix well for 5 minutes with onions, over medium heat.
Pour in 1/2 cup of the chicken stock, seasoned with salt. Once the rice absorbs all the liquid bring down the heat to medium low and cook for 20 minutes
Stir in green peas, chopped bell pepper and tomato paste. Stir gently with spatula.
Garnish with seafood cocktail and lemon slices. Serve immediately.
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