There is a local Mexican Restaurant in my little town that gave me the idea for this recipe. It is not a traditional Spanish meal but my interpretation. If you serve this with Beef Chimichangas it allows for both beef and chicken entrees to choose from at the dinner table.
1Bring 4C water to a boil and add 3-4 large chicken breasts with bone in. This will render the most flavor for the stock you will be using later. Add onion, lime, cumin, black pepper & garlic cloves. Let simmer for 20- 30 minutes. Remove chicken from stock and set aside to let cool enough to handle. Strain stock and reserve 2 C for rice. Freeze the rest for another time. I use it in chicken tortilla soup.
2Dice 1 small onion, 1 jalepeno, 1 garlic clove & add to 2qt saucepan add 2T vegetable oil & rice. saute to begin browning slightly 5 minutes.
3Add reserved seasoned chicken stock, cumin, cilantro, salsa and mushrooms diced into larger bite size chunks. Then add 1/2 can sliced black olives, gently stir and place lid on rice to let steep until finished. 5-10 minutes.
4Place hot rice into serving bowl, top with shredded cheese and finally the remaining olives and let the cheese melt about 2-3 minutes.
This makes a beautiful serving presentation garnish with fresh cilantro.