Step 1

Heat 1 tablespoon olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook, stirring constantly, for 2 minutes.

Step 2

Stir through the rice, tomatoes, tomato paste, wine, stock and 1/2 cup water. Cook for 12 minutes then add the capsicum and continue cooking for 3-4 minutes or until it is tender. Add the peas and cook for another 1 minute.

Step 3

While the rice mixture is cooking, heat a non-stick frying pan over medium heat. Brush the chicken with a little oil and sprinkle with salt and pepper. Cook chicken (in batches if necessary) for 4 minutes each side or until golden and cooked through. Remove and keep warm.

Step 4

To serve, divide the rice mixture between serving plates. Top with a chicken breast, sprinkle with small basil leaves and serve immediately.