Mexican Chicken Soup - cooking recipe

Ingredients

4 cups hot chicken stock
2 oz long grain rice
1 None large onion, finely chopped
1 None tomato, seeded, diced
1 tbsp Old El Paso pickled jalapenos, chopped
1/2 cup fresh cilantro leaves, chopped
10.5 oz cooked chicken, shredded
1 None avocado, peeled, diced
1 None avocado, peeled, diced

Preparation

In a large pan, bring stock and 2 cups water to a boil. Add rice and simmer for 5 mins. Add onion and simmer for 10 mins, until rice is tender. Add tomato, jalapeno, cilantro and chicken. Cook for 2 mins, to heat through, and season to taste.
Serve soup topped with avocado.