Spanish Chicken and Rice

from Stephanie

3 cups homemade chicken stock, reserved
2 cups rice
1 whole chicken, already boiled to make the stock and picked of meat
1/2 cup green olives, chopped
1 box frozen peas (10 ounces), defrosted
1 cup salsa

Over medium-high heat in a medium size saucepot, bring the chicken stock up to a bubble. Add the rice, cover and turn the heat to low. Cook until the rice is tender, about 15-17 minutes. When the rice is ready, fold in the shredded chicken, olives, peas and salsa.

We love this recipe. I have made it with regular white rice and with wild rice. Both options are yummy, just make an allowance for time since wild rice takes 45 minutes to cook.