---------- Recipe via Meal-Master (tm) v8.04
       Title: Mexican Chicken Rice Soup
       Yield: 6 servings
       1    Chicken -- 2 to 2 1/2 pounds
            Washed And Dried
       2 qt Chicken stock
       2 ts Sea salt -- to taste
       1 md Carrot -- peeled and
       2    Leeks -- cleaned and
       1    Chayote -- skin on, pitted
     2/3 c  Shortgrain rice
       1    Lime -- juiced
       6 tb Fresh epazote -- finely
            Or mint
   Combine the chicken with the stock in a soup pot.
   Bring to a boil, reduce to a simmer and cook,
   uncovered, 30 minutes. Add the vegetables and rice and
   cook 20 minutes longer. Cool the chicken in the stock.
   Lift out the chicken and remove and discard the skin
   and bones. Shred the chicken and return to the pot.
   Stir in the lime juice and epazote or mint and reheat
   the soup. Serve hot. Yield: 6 servings Copyright,
   1996, TV FOOD NETWORK, G.P., All Rights Reserved
   10/10/96 show
   Recipe By     : TOO HOT TAMALES SHOW #TH6292
   From: Pat Asher <asher@mcs.Com>       Date: Mon, 28
   Oct 1996 18:34:38 -0600