Step 1

In a large pot of medium heat, heat the olive oil. Cook the onions until soft and translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds additional.

Step 2

Add the cubed chicken, and season with oregano, salt and pepper to taste and cook until the chicken is cooked, about 5-7 minutes.

Step 3

Add the rice and cook with the chicken to lightly toast, about 1-2 minutes. Add the vegetables you're using (carrots, corn and peas), season with salt and pepper, then pour the chicken broth on top.

Step 4

Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.

Step 5

Fluff the rice, stir in the parmesan cheese, if using, sprinkle with fresh parsley and serve warm.