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Spanish Chicken and Rice


  • 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. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to