Ingredients

• 2 cups 400 g SunRice White Medium Grain Rice
• 1 tblspn oil
• 4 chicken breast or thigh fillets, sliced
• 1 1/2 cups water or chicken stock
• 1 cup tomato pasta sauce
• 1 green capsicum, sliced
• 1 cup peas
• 1/2 cup pitted black olives (optional)
• 1/4 cup parmesan cheese

Instructions

Heat oil in fry pan over moderately high heat and cook chicken until lightly browned. Add rice and stock and bring to the boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Add remaining ingredients except cheese and simmer further 5 minutes. Sprinkle with cheese and serve.

Tips

Chicken thigh fillets are a moister cut of meat and will withstand longer cooking without drying out.