spanish chicken and rice

By jbrockel

Ingredients

• 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

Details

Adapted from rachaelrayshow.com

Preparation

Step 1

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.