Preparation Time1/2 and hour
|2 cups||chicken broth|
|¼ cup||parmesan cheese||grated|
|¼ tsp.||garlic powder|
|¼ tsp.||black pepper||ground|
1. Cook the chicken, covered, for three minutes with 650 watts, then shred with a fork.
2. Heat the rice, onion, and butter for two minutes at 950 watts, then add the broth and wine, mix, re-cover, and cook for fifteen minutes at 650 watts.
3. Add the chicken, olives, cheese, and spices, stir, re-cover, and heat with 650 watts for four minutes. Stir and let stand for a few minutes.