Anonymous August 20 2005

Spanish Rice:

1 tablespoon extra-virgin 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 cayenne pepper

1 tablespoon paprika

1 1/2 cups brown rice

3 cups chicken or vegetable stock

1/2 teaspoon salt

Soup:

1 cup coarsely chopped onion

1 cup peeled, cubed carrots

1 cup coarsely chopped celery

3 tablespoons extra-virgin 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

Garnish:

3/4 cup fresh salsa

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.