Heat oil in a large saucepan, add frozen Birds Eye Chopped Onions and cook for 1 minute or until tender. Stir in rice and cook for 1-2 minutes stirring continually until rice changes colour.
Gradually pour in boiling stock, one cup at a time, stirring continually. Cover and simmer for 15-20 minutes, stirring occasionally.
Stir in chicken, Edgell Corn Kernels, cheese and parsley, heat through and serve garnished with extra cheese and parsley.