When my mom makes this, she always starts with homemade turkey stock (someday I will post her consomme recipes - they are to DIE for!), but a good quality chicken broth will also do. This is definitely a recipe that requires broth or stock, not water; that is a huge part of why this tastes as good as it does. Don't be frightened by the large amounts of ingredients; since we always get a huge turkey, and because this is something that we like to freeze and save for later meals (so quick and easy for a lazy night's dinner), we make a lot. This recipe is easily halved, so just adjust accordingly.
In a large pot, cook the rice with the broth/stock. When rice is cooked, transfer to a very large tray or bowl (we actually use the same type of roasting pan used for the actual turkey - there's plenty of room in there) and let cool to room temperature. This is very important, as the whole thing will turn to mush if you use hot rice. While rice is cooling, defrost the veggies and slice the olives. Add the turkey to the rice and mix well. Next, add veggies & mix together. Finally, add the olives and pimentos and incorporate them into the mixture. Serve with a nice salad or on its own, and don't forget to freeze the leftovers! You will have several days of a great, healthy meal just ready to pop into the microwave after a long day's work. Enjoy!