Chicken Soup with Rice

Start by filling a saucepan with water and rice, then put it on the stovetop to bring to a rolling boil. Once boiling, decrease the heat to a lower setting and cover the saucepan with a lid; let it cook gently for 20 to 25 minutes, or until the rice is tender and all the water has been absorbed. Take it off the heat and keep it warm for now.

While the rice is cooking, fill another pot with water and add the tomatoes; cover it and bring to a boil. Let it cook for 5 to 8 minutes, or until the tomatoes are soft but still hold their shape. Drain off any excess water and let it cool down a bit.

Next, peel the tomatoes and discard their skins. Then, add them to a blender along with some onion, chipotle peppers in adobo sauce, garlic, and black pepper; blend the mixture until it's smooth. Strain the liquid from the blender and discard any remaining solids.

In a saucepan, heat some oil over medium-high heat. Add sliced carrots and celery; sauté them until they're lightly browned, about 5 minutes. Pour in the blended tomato sauce, then add some chicken broth and bouillon; cook and stir until the carrots and celery are soft, 10 to 15 minutes. Add some frozen peas and cooked chicken; cook until heated through, about 3 minutes.

Finally, divide the cooked rice among bowls and ladle the soup over the top. Add some sliced avocado on top and sprinkle with shredded Monterey Jack cheese to finish it off.