Cut chicken breasts into bite size cubes. Season with 1 teaspoon of salt, pepper, garlic powder, onion powder and cumin; set aside.
Heat chicken broth.
In an large iron pot put 2 tablespoons corn oil; add chicken breasts and fry until brown.
Don't cook the chicken completely. Take chicken out and set aside.
To the same pot add 2 tablespoons of oil and add chopped onions, garlic and green peppers. Sauté until onions are soft about 3 minutes. Add pearl rice and sauté for about 2 minutes to seal the rice.
Start adding your liquid 1/2 cup of broth and 1 bottle of beer.
When rice has absorbed the liquid, repeat step--1/2 cup of chicken broth and one bottle of beer; continue until rice is soft, stirring constantly after each addition of liquid.
Add the remaining 1 teaspoon of salt.When rice is almost cooked, add your chicken breast back into pot.
Continue to cook until rice it fully cooked. Rice should be wet not dry. Serve immediately.