Mexican Chicken and Rice Soup

Ingredients

• 4 (6 oz.) chicken thighs
• 2 (small) DOLE® Carrots
• 1/2 DOLE Onion
• 1 bay leaf
• 1/2 teaspoon salt
• 1 cup brown rice, cooked
• 2 tablespoons DOLE Red Onion, chopped
• 2 tablespoons chopped fresh DOLE Cilantro 
• 1/2 lime, cut into wedges 

Directions

1. Place chicken thighs, carrots, onion, bay leaf and salt in a large stockpot and cover with 8 cups of cold water. Cook over medium-high heat just until the mixture begins to boil. Reduce heat and simmer for 30 minutes, until chicken is tender. Remove all the ingredients from the stock. Discard the onion and bay leaf. When cool enough to handle, remove chicken from the bone and chop the chicken and carrot into bite-sized pieces.

2. Place 1/4 cup rice in the bottom of each of 4 bowls. Distribute the chicken, carrots, chopped red onion and cilantro evenly among them and top with 1 cup of stack. Squeeze a little lime juice on top and serve garnished with wedge.