Aired September 21, 2008
2 cups rice
1 whole chicken, the one that was boiled to make stock and picked of meat
1/2 cup green olives, chopped
1 10-ounce box frozen peas, defrosted
1 cup salsa
Over medium-high heat in a medium saucepot, bring chicken stock up to a bubble. Add rice, cover and turn heat to low. Cook until rice is tender, about 15-17 minutes. When rice is ready, fold in shredded chicken, olives, peas and salsa.