Chicken Caldo is a Mexican chicken and rice soup that you add chicken, water, and Rotel (or diced tomatoes).
Add mix to 5 cups water. Add 1 can diced tomatoes or 1 can of Rotel tomatoes for a spicier soup & 1-13 oz. can of chicken. Cook approximately 10 minutes on high until rice is done. Top with chopped avocado & chopped onions. May be garnished with chopped fresh cilantro. Serve warm corn tortillas on the side with butter.
Instant rice(precooked long grain white rice enriched with niacin, ferric orthophosate (iron), thiamin mononitrate (vitamin b1), folic acid), chicken base(salt, corn starch, sugar, hydrolyzed corn gluten & soy protein, maltodextrin, rendered chicken fat (rendered chicken fat, natural flavorings), dry onion, disodium inosinate, disodium guanylate, partially hydrogenated soybean & cottonseed oil, spice extractives, extractive of tumeric (for color), yellow #6 lake, less than 2% soybean oil and calcium silicate as processing aids), cornstarch, onion, Taco seasoning (chili pepper, wheat flour, salt, spices, dextrose, corn syrup solids, dehydrated onion, dehydrated garlic, natural flavor, disodium insonate, extractives of paprika, spice extractive, silicon dioxide), cilantro & selected spices.