Rotel-n-Rice Corn Soup
1 can (10 oz) diced Rotel tomatoes, with liquid
1 1/2 cup cooked rice (give or take some; I like lots of rice)
1/2 pkg frozen corn (perhaps 1 cup or so of corn)
3-4 cups vegetable stock, or water
(more if you like it thin; less if you like it full of veggies)
2-3 corn tortillas, cut into 2 inch strips (in place of rice) (optional)
1/2 red pepper, seeded and cut in strips (optional)
Rotel Tomatoes are abrand of fiery canned tomatoes that adds a very spicy flair to a dish. Mexican-style tomatoes can be be substituted, but in my mind, there is nothing quite like the taste of Rotel.
If using red pepper, saute at the bottom of a large soup pot, using a little bit of the broth. Add the tomatoes, cooked rice, corn, and stock to the pot, and heat thoroughly, about 10 minutes or so.
Just before serving, stir in tortilla strips.
(Note: I think the spiciness of the Rotel provides enough seasoning, but a little pepper, fresh cilantro, onion, etc. might be nice as well. Think of this recipe as a base for a spicy soup, and experiment!).