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Ingredients:

1 cooked Rotisserie chicken cut into bite size pieces (no skin or bones)
2 cups brown rice
1 small onion (chopped)
2 cloves garlic (chopped)
1/2 cup pitted salad olives (Goya)
1 8 oz. can Del Monte Sauce
3 cups water
1/2 cup olive oil
2 cups chicken broth
1 tsp. sea salt
1/2 tsp. oregano
pepper (to taste)

Directions:
1. In a large pot, brown the onion and garlic in the olive oil. Add sea salt, pepper, oregano and can of sauce. Next, add olives. Simmer for 5 minutes.

2. Add water, chicken broth and rice. The liquids should cover the rice.

3. Cook at a medium flame for about 40 minutes or until rice starts to dry and become fluffy.

4.  5 minutes before rice is done, add cooked chicken to rice. Make sure chicken is heated through.

Serve hot.