Caldo de Pollo con Arroz (Chicken Soup with Rice)

Name: Caldo de Pollo con Arroz (Chicken Soup with Rice)
Total time: 45
Yield: 6
Ingredients: 2 cups water; 1 cup uncooked white rice; 5 medium tomatoes; 0.5 medium onion, roughly chopped; 2 chipotle peppers in adobo sauce; 1 clove garlic; 1 pinch ground black pepper; 0.25 cup vegetable oil; 2 medium carrots, peeled and diced; 1 cup chopped celery; 1 quart chicken broth; 1 cube chicken bouillon; 0.5 pound fresh green peas; 1 large cooked chicken breast, shredded; 1 medium avocado - peeled, pitted, and sliced; 0.5 (8 ounce) package Monterey Jack cheese, diced

Recipe by Hilda from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

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2 cups water
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1 cup uncooked white rice
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5 medium tomatoes
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0.5 medium onion, roughly chopped
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2 chipotle peppers in adobo sauce
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1 clove garlic
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1 pinch ground black pepper
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0.25 cup vegetable oil

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2 medium carrots, peeled and diced
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1 cup chopped celery
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1 quart chicken broth
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1 cube chicken bouillon
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0.5 pound fresh green peas
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1 large cooked chicken breast, shredded
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1 medium avocado - peeled, pitted, and sliced
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0.5 (8 ounce) package Monterey Jack cheese, diced

Instructions

Bring water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
While the rice is cooking, place tomatoes into a pot and cover with water; bring to a boil. Cook until tomatoes are soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly.
Peel tomatoes and discard skins. Place tomatoes into a blender with onion, chipotle peppers in adobo sauce, garlic, and black pepper; blend until smooth. Strain mixture and discard any solids.
Heat oil in a saucepan over medium-high heat. Add carrots and celery; sauté until lightly browned, about 5 minutes. Pour in blended tomato sauce, then add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken; cook until heated through, about 3 minutes.
Spoon rice into bowls and ladle soup over top. Garnish with avocado slices and Monterey Jack cheese.