Mexican Tomato And Rice Soup

Recipe Ingredients

3/4 cup	120g / 4.2oz	Raw rice
4 cups	948ml	Chicken or vegetable stock
1		Tomatoes - (32 oz) - chopped
1/2		Tomato paste
1		Garlic clove - minced
1 teaspoon	5ml	Cumin
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped cilantro
		Garnish
4		Cilantro sprigs
		Green chilies - cut in long
		Skinny lengthwise strips
		Avocado slices - or any combination
		Of the above

Recipe Instructions

Add rice to 2 cups of boiling stock, cover, and cook until tender -- about 20 minutes.

In another pot, blend the tomatoes and juice with the tomato paste and garlic. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the cumin and cilantro. Stir in the cooked rice and season to taste.

When ready to serve, blend in the remaining hot stock -- or enough to make your desired consistency -- ladle into bowls -- and top with garnish.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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