- 2 tablespoons country crock spread
- 1 1/2 cups ragu
- 1 cup regular or converted rice
- 2 cups water
- 4 cups cooked chicken (shredded)
- 1 cup green peas and carrots
- 1/2 cup pimiento stuffed olives (sliced)
- 1 1/2 tablespoons knorr chicken flavor bouillon
- Melt Country Crock® Spread in 12-inch nonstick skillet over medium heat and cook rice, stirring frequently, 2 minutes or until rice is golden. Stir in Simple Sofrito and cook 1 minute.
- Stir in water and Knorr® Chicken flavor Bouillon. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
- Stir in green peas and carrots and cook an additional 10 minutes or until rice is tender. Stir in chicken and olives and cook, stirring occasionally, 2 minutes or until heated through.