Pre- heat the oven at 180C for 10 minutes.

Place a heavy bottomed pan onto the stove on a medium heat.

Fry the onion in a little olive oil to tenderise then add the Riso Gallo 3 Grains Rustico and the packet of fajita seasoning. Stir and then add all the white wine and allow to reduce. Using a wooden spoon, stir well and add a ladle of chicken stock but keep stirring regularly to allow the rice to cook evenly and prevent the rice from sticking in the pan. Continue to add the stock ladle by ladle until all the stock is used and then add the tin of chopped tomatoes.

Now add the peppers and some of the chilli leaving the rest for garnish.

Once the rice is almost cooked but with a slight bite, place the rice onto a tray and make 4 wells in the rice. Mix and crack an egg into each well and sprinkle the chopped chillies on the top, then bake in the oven until the egg mix is cooked. This will take around 10 minutes.

Cook the chicken breasts separately and once cooked to 75C or until done. Allow to rest slightly then carve into slices. Place the slices around the rice dish to make 4 portions with the egg and vegetable rice underneath.

Season and serve with lime wedges and the remaining slices of fresh chillies.