1/4 lb boneless chicken breast, cut into 1/4-inch cubes
2 tsp oyster-flavored sauce
1 tbsp cooking oil
1/2 onion, diced
1 tsp minced garlic
1 jalape o chili, seeded and minced
1/2 cup long grain rice, washed and drained
4 cups chicken broth
1 tomato, skinned and diced
1/2 tsp ground oregano
Chopped cilantro (coriander leaves)
Sliced avocado

Mexican Chicken Rice Soup

1. Combine chicken and oyster-flavored sauce in a bowl. Mix well and let stand for 10 minutes
2. Heat oil in a pot until hot. Add onion, garlic and chili; cook for 1 minute.
3. Add rice and broth; cover and cook until rice is done, for about 20 minutes.
4. Add chicken, tomato and oregano; stir, cover and cook until chicken is done, for about 5-7 minutes.
5. Garnish with chopped cilantro and sliced avocado.
   Serves: 4-6
   Preparation time: 30-40 minutes