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Place the oil in a pot over medium heat. Add the garlic and onions and sauté.
Add the pasta rice and chicken or vegetable stock and continue to cook while stirring occasionally. Cook until all liquid has been absorbed.
Add the tomato puree, salt, pepper, olives and chilli flakes. Cook over low heat for another 5 - 10 minutes.
Stir in the cream cheese and cook until it has melted.
Serve with fresh parsley.
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