• 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.