Published Friday, 30 January, 2009 by Jenny
Slice up the chicken breasts.
Fry in a large pan with a little oil until all surfaces of the chicken are cooked.
Add the vegetable stock to a jug of boiling water.
Measure out the required amount of rice (do not forget that it expands)
Add the rice and the vegetable stock into the pan of chicken.
Cover with a pan lid, or stir continuously for around 20 minutes until all liquid has been absorbed by the rice.
The rice should now be thick and creamy.
Add a handful of peas.
Stir in a teaspoon of pesto.
Sprinkle a bit of cheese on top.