MEXICAN CHICKEN SOUP

FOR THE SPANISH RICE:
1 tablespoon olive oil
1/4 cup chopped white onion
1/4 cup chopped celery
1/4 cup chopped carrots
1 cup chopped tomatoes
1/8 teaspoon ground cayenne pepper
1 tablespoon paprika
1 1/2 cups brown rice
3 cups chicken stock or vegetable stock
1/2 teaspoon salt
FOR THE SOUP:
1 cup coarsely chopped onions
1 cup peeled, cubed carrots
1 cup coarsely chopped celery
3 tablespoons olive oil
8 cups chicken stock
1 cup cubed potatoes
1/4 teaspoon thyme
1 bay leaf
1 tablespoon salt
1 whole boneless chicken breast, cubed
3 ears of corn, cut in half
FOR GARNISH:
3/4 cup fresh Salsa (recipe follows)
1 ripe avocado, cubed

TO MAKE THE RICE:
Heat the olive oil in a big soup pot over low heat, add the onions, celery, carrots, tomatoes, and saute, stirring, for 3 minutes. Add the spices, rice, stock, and salt. Cover and bring to a boil, then reduce heat and simmer, covered, for 45 minutes.

TO MAKE THE SOUP:
Put the onions, carrots, and celery in the olive oil in a large saute pan. Cook over low heat until they become limp. Add the stock, potatoes, thyme, bay leaf, and salt and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Add the chicken. Cook for 15 more minutes and add the corn. Continue to cook for 5 more minutes.

Put 2 tablespoons of rice into each of 6 soup bowls. Ladle 1 1/2 cups of soup into each bowl along with 1/2 ear of corn. Garnish with 2 tablespoons of salsa and 1 tablespoon of avocado.

FOR THE SALSA:
1/2 cup cilantro leaves (about 1 bunch cilantro)
1 cup chopped tomatoes
1/4 cup cubed red bell pepper
1/4 cup diced red onion
1 small jalapeno pepper, seeded and minced
2 tablespoons freshly squeezed lime juice

TO MAKE THE SALSA:
Hold the cilantro under running water, making sure that all the dirt pours off. Pinch the leaves off the stems and put them in a small bowl with the remaining salsa ingredients, mixing with a spoon until everything is thoroughly melded. Serve immediately or cover and refrigerate until you are ready to use.

Serves 6
Adapted from source: The Healthy Kitchen: Recipes for a Better Body, Life and Spirit by Andrew Weil, M.D., and Rosie Daley