Rotel-n-rice corn soup
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Rotel-n-rice corn soup
  Corn    Vegetarian    Soups  
Last updated 6/12/2012 1:20:55 AM. Recipe ID 52882. Report a problem with this recipe.
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      Title: Rotel-n-rice corn soup
 Categories: Vegetarian, Digest
      Yield: 4 Servings
 
      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
 
  ~---------------Optional------------------------------- ~----- 2-3
  corn tortillas, cut into 2 inch strips 1/2 red pepper, seeded and cut
  in strips
  
  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!).
  
  Posted by tls@Rational.COM (Tracey Sconyers) to Fatfree From Fatfree
  Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
 




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Recipe ID 52882 (Apr 03, 2005)

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