In a bowl, combine long grain and glutinous rice. Rinse a few times with cold water until water runs clear. Drain well.
In a wide, heavy-bottomed pan over medium heat, heat oil. Add onions, garlic and cook until softened.
Add chicken and cook, stirring occasionally, until color changes and lightly browns.
Add chorizo de bilbao and cook until lightly browned and releases color.
Add saffron and cook for about 1 minute, stirring occasionally.
Add fish sauce and cook for about 1 to 2 minutes.
Add rice and cook, stirring regularly, for about 2 to 3 minutes or until lightly toasted.
Add coconut milk, broth, and tomato paste. Stir until well combined.
Add green peas and 1/2 of the green and red bell peppers and stir to combine.
Bring to a boil, stirring occasionally. Lower heat, cover, and cook for about 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
Remove from heat and let stand, covered, for about 5 minutes. Fluff rice with a fork to distribute.
Garnish with the remaining bell peppers and serve hot.