1 teaspoon olive oil 400g chicken thigh fillets, trimmed, cut into 2cm pieces 1 brown onion, finely chopped 2 large zucchini, chopped 1 garlic clove, crushed 4 tomatoes, chopped 1 1/2 cups doongara rice, rinsed 2 1/4 cups salt-reduced chicken stock 1 cup frozen peas

Preparation

1. Heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook for 2 minutes on each side or until light golden. Remove to a plate.
2. Reduce heat to medium. Add onion, zucchini and garlic to pan. Cook, stirring occasionally, for 3 to 4 minutes or until onion softens slightly. Add tomatoes, rice and stock. Increase heat to high and bring to the boil.
3. Reduce heat to medium-low. Cover and cook for 6 minutes. Add peas and chicken to rice mixture. Cover and cook for a further 6 minutes or until liquid is absorbed. Remove from heat. Set aside, covered, for 5 minutes.
4. Gently stir rice mixture to combine. Divide pilaf among serving bowls. Season with cracked black pepper. Serve.