1 medium onion, finely chopped
700ml/1¼ pint hot chicken stock, made with 1 stock cube
250g/9oz long grain rice
salt and ground black pepper
2 tbsp vegetable oil
50²µ/1¾´Ç³ú cheddar, finely grated
150–200g/5½oz–7oz cooked skinless leftover chicken, cut into small pieces
200g/7oz frozen peas