Difference between revisions of "Rotel-n-Rice Corn Soup"
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* ½ [[red bell pepper|red pepper]], seeded and cut in strips | * ½ [[red bell pepper|red pepper]], seeded and cut in strips | ||
| − | == | + | == Procedures == |
# If using red pepper, saute at the bottom of a large soup pot, using a little bit of the broth. | # If using red pepper, saute at the bottom of a large soup pot, using a little bit of the broth. | ||
# Add the [[tomato]]es, cooked [[rice]], [[corn]], and stock to the pot, and heat thoroughly, about 10 minutes or so. | # Add the [[tomato]]es, cooked [[rice]], [[corn]], and stock to the pot, and heat thoroughly, about 10 minutes or so. | ||
Latest revision as of 19:00, 26 June 2012
Ingredients
- 1 can (10 oz) diced Rotel tomatoes, with liquid
- 1½ cup cooked rice (give or take some, I like lots of rice)
- ½ pack frozen corn (perhaps 1 cup or so of corn)
- 3 to 4 cups stock of your choice, or water optional
- 2 to 3 corn tortillas, cut into 2 inch strips
- ½ red pepper, seeded and cut in strips
