Measure out the water for broth (or broth if you have some). Measure out the rice. Cut the cooked bird into bite-sized pieces. Measure out the pine nuts. In a wide heavy-bottomed pot, heat the olive oil. Stir in the rice and heat, stirring occasionally, for about a minute.
Add the water and appropriate amount of bouillon crystals (or broth), bird pieces, pine nuts, salt, and pepper. Bring all to the boil, stirring to make sure nothing is sticking. Cover and put on back burner at a very low simmer for 17 to 19 minutes.
Meanwhile warm a couple of plates in the oven.
Turn heat off under the pilaff and let sit for 5 minutes more.
Serve pilaff on warmed plates with a nice vegetable alongside.