🫙 From the Spice Rack
Rotel-N-Rice Corn Soup
1 cn (10 oz) diced Rotel -tomatoes, with liquid 1 1/2 c Cooked rice 1/2 pk Frozen corn 3 4 cups vegetable stock, or
mexicansideeasy
Ingredients4 items
Ingredients
- 1can (10 oz) diced rotel
- 1/2package frozen corn
- 34 cups vegetable stock, or
- 1/2red pepper, seeded and cut in strips
Directions
- 1
1 cn (10 oz) diced Rotel -tomatoes, with liquid 1 1/2 c Cooked rice 1/2 pk Frozen corn 3 4 cups vegetable stock, or -water ~---------------O
- 2
Add the tomatoes, cooked rice, corn, and stock to the pot, and heat thoroughly, about 10 minutes or so
- 3
Just before serving, stir in tortilla strips
- 4
Note: I think the spiciness of the Rotel provides enough seasoning, but a little pepper, fresh cilantro, onion, etc
- 5
might be nice as well
- 6
Think of this recipe as a base for a spicy soup, and experiment!)
- 7
Posted by tls@Rational.COM (Tracey Sconyers) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)