Chicken Soup, El Mirador Caldo Xochitl

Mix garlic, oregano, and cloves to a paste. Bring water to boil in large pot. When water is boiling, add chicken, salt and pepper, and simmer for a few minutes. Skim off foam, and add garlic paste, poulet gold chicken stock base, cumin, bay leaves, and basil. Let chicken simmer until cooked, about an hour. Remove chicken and set aside to cool. Add zucchini, carrots, bell pepper, onion, and beans to pot and bring to boil. Reduce heat and simmer until tender, about 20 minutes. Be very careful not to overcook the vegetables. You want the onion to be crisp tender. Meanwhile, remove skin and bones from chicken; shred meat. When vegetables are to the desired tenderness add meat to soup and heat through. For each serving, place 1/4 cup El Mirador rice in soup bowl. Pour soup around the rice and top with green onion, cilantro, chiles, tomatoes, and avocado. El Mirador Rice 3/4 cup long-grain rice lemon juice 2 tablespoons oil 2 tomatoes, ripe, chopped 2 medium green bell pepper, chopped 1 clove garlic, minced 1 tablespoon chicken stock base 1 cup hot water 2 teaspoons cumin, ground 1/4 teaspoon salt freshly ground pepper Cover rice with hot water. Add squeeze of lemon juice and let soak for 5 minutes. Drain thoroughly in colander. Heat oil in large skillet with tight fitting lid. Add rice and saute until golden. (note - this takes about 10 minutes and you really have to keep stirring to keep it from burning) Stir in tomatoes, peppers and garlic and saute 5 minutes. Add chicken base dissolved in water, and seasonings. Reduce heat, cover, and simmer for 15 minutes. *Do not remove lid while rice is cooking. Fluff with fork.