Ingredients
- Rotisserie chicken, removed from bone and pulled
- 12 oz frozen peas and carrots
- 1/2 sweet onion, diced
- 3 cloves garlic, minced
- 1 T sunflower oil
- 1 1/2 c parboiled rice
- 4 1/2 c hot water
- 3 t tomato bouillon
- 2 t chicken bouillon
- 2 bay leaves
- Salsa or pico de gallo
- 1/2 t crushed red pepper flakes
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