Just add...

1 tbs oil
450g (1lb) skinless, boneless chicken breasts, diced 1 red onion, diced
1 red pepper, diced
325g (11oz) paella or risotto rice
900ml (1 1/2 pints) water
100g (4oz) peas

Easy as 1,2,3...

1. Heat oil, fry chicken and onion until golden brown. Stir in pepper and rice, cook for a further few mins.

2. Stir in sachet contents, add water and bring to the boil.

3. Reduce heat, cover and simmer for 20 mins, stirring occasionally, or until water is mostly absorbed and rice is cooked. Stir in peas and cook for a further few mins.

Try something different... Try adding a handful of diced chorizo with the chicken and onion. Also great with boneless, skinless chicken thighs or alternatively replace the chicken with King prawns; simply add them with the peas and cook for 3­4 mins, or until they are cooked through.