Method

1. Heat rice according to packet directions for 1 minute.
2. Meanwhile, season chicken with salt and pepper.
3. Heat half the oil in a large, deep, non- stick frying pan over a high heat. Add chicken in two batches. Cook, stirring occasionally, for about 4 minutes, or until lightly browned and just cooked. Remove.
4. Heat remaining oil in same pan over
   a medium heat. Add onion. Cook, stirring occasionally, for about 3 minutes, or until soft. Add paprika. Cook, stirring, for 1 minute.
5. Add rice to pan with tomatoes and stock. Season. Bring to boil. Simmer, stirring occasionally, for about 4 minutes, or until liquid is absorbed.
6. Return chicken to pan with peas. Stir until combined. Cook for a further 2 minutes, or until chicken is cooked through.
7. Serve with lemon wedges.