Latin Rice with Chicken

1 tbsp olive oil
2 tbsp butter
1 lb chicken, cut into small pieces
salt and pepper
2 cups rice
3 cups chicken stock
1/2 tsp poultry seasoning
1 tbsp Goya Sazon (a Mexican seasoning found in the Hispanic aisle)
1 cup tomato sauce

Heat olive oil and butter in large skillet. Add chicken and season with salt and pepper. Cook until brown. Add rice and cook about 2 minutes, stirring frequently. Add stock, seasoning, and tomato sauce. Bring to a boil and let bubble 2 to 3 minutes, stirring frequently. Reduce heat and simmer about 15 minutes.

Serve with sour cream and smashed avocados.