Ingredients
Method
1.Heat 2 tablespoons of the oil in a medium saucepan over moderate heat. Add onion, garlic, carrot and celery. Cook, stirring, 3-4 minutes, or until softened. Add rice. Cook, stirring, 2-3 minutes or until well combined.
2.Add stock; bring to the boil. Reduce heat. Simmer, covered, 10-12 minutes, or until liquid is absorbed. Remove from heat. Stir in peas. Stand, covered, 5 minutes.
3.Preheat oven to 180°C (160°C fan-forced). Spoon rice mixture into a 30 x 20cm (8-cup) ovenproof dish; smooth surface.
4.Heat extra oil in a clean pan over moderate heat. Add chicken. Cook, stirring, 3 minutes or until browned. Add pasta sauce; bring to a simmer. Pour sauce mixture over rice in dish. Sprinkle mozzarella and parsley evenly over top.
5.Bake 15-20 minutes, or until cheese is golden brown. Remove from oven. Stand 5 minutes. Serve.