1 (4 ounce) can vegetable broth
5 cups water
1 (3 ounce) can sliced ripe olives
3 tablespoons margarine or butter
1 (3.5 ounce) package instant salsa mix
3 cups water
3 cups uncooked black beans
2 cups cooked chicken nuggets
Boil water in a saucepan until it is completely absorbed. In a medium bowl, mix water, olives, margarine, salsa and water. Stir to cook. Add to saucepan and cook over medium-low heat, stirring constantly, until mixture coats the back of a metal spoon.
Meanwhile, heat 1 tablespoon margarine in a medium skillet over medium heat. Stir in hot water and stir into the saucepan. When mixture is boiling, remove from heat and pour over the heated rice. Sprinkle with cooked chicken nuggets on top.
Boil rice in a 2 quart nonstick skillet for about 30 minutes, until cooked through but not dry. Drain, cool and chop.