Step 1 Heat oil in a large non-stick pan. Add onion and cook, stirring, for 5-6 minutes until slightly softened. Add chicken and chilli. Cook over a medium heat for 5 minutes, stirring, until golden.

Step 2 Add rice, stirring briefly to coat in the mixture, then add stock and water. Cover and bring to the boil. Simmer for 10-15 minutes until rice is almost tender and chicken is cooked.

Step 3 Add peas and cook for 2 minutes until tender. Stir in mint and lemon juice then spoon into 4 bowls and serve.