Instructions: Directions:
1. Saute onion in butter in 10" skillet until tender, about 5 min.

2. Add rice, chicken broth, paprika, salt and chicken. Bring to a boil; reduce heat. Cover tightly and simmer 20 min.

3. Remove from heat, stir in walnuts and olives. Let stand covered until liquid is absorbed, about 5 min.

4. Serve with sour cream, if desired.

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