Tomato & chicken rice

Method

• 1
  Heat oil in a 25cm (base measurement) non-stick paella pan or frying pan over medium heat. Add the chicken and cook, turning, for 5 minutes or until browned. Transfer to a plate.
• 2
  Add the tomato, water and rice to the pan and stir until well combined. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low.
• 3
  Return the chicken to the pan and cook, without stirring, for 15 minutes.
• 4
  Add the extra water to the rice mixture and sprinkle over the peas. Cook for 8 minutes or until the rice is tender and all the liquid is absorbed. Season with salt and pepper. Divide among serving plates to serve.