- 3 cups reserved homemade chicken stock
- 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.