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How to make it

  • Bring 2 cups water and salt to a boil in a saucepan. Add the rice, bring back to a boil. Cover, reduce the heat to low, and simmer for 20 minutes.
  • In a medium saucepan, simmer the broth, remaining 1 cup of water, cumin, chili powder, and rice over medium-high heat just until warmed through
  • Just before serving, stir in the avocado. Add the lime juice a little at a time, tasting to prevent the soup from becoming too tart. Stir gently and serve hot.

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