Heat the oil in a frying pan over medium heat. (Make sure you have a lid that fits the pan for later.) Add the dry rice and stir to coat

Add the stock, tomatoes, onion, garlic and water then bring to the boil

Place the chicken on top

Put the lid on and simmer for 20 - 25 minutes or until the rice is tender. Turn the chicken once halfway through cooking. If you'd like to add a handful of frozen peas or sweetcorn, do so in the last few minutes of cooking

Remove the pan from the heat, season with salt to taste, sprinkle the cheese over then re-cover and let stand until the cheese is melted

Garnish with some chopped parsley if desired