1Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently for about 5 minutes, or until onion is translucent.
2Stir in chicken and rice. Cook 1 minute over medium heat, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is creamy and almost tender and 3 cups broth have been used.
3Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese.