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Categories:
olive oil onion garlic vegetable broth lime zest oregano water short grain rice tomatoes fresh corn kernels flour tortillas avocado green onions cilantro lime wedges hot sauce
Viewed: 71 - Published at: 5 years agoIngredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped (3/4 cup)
- 2 garlic cloves, minced (2 tsp.)
- 3 cups low sodium vegetable broth
- 1 tablespoon grated lime zest
- 1 teaspoon dried oregano
- 3 cups water
- 14 cup short-grain rice
- 2 small tomatoes, seeded and diced (1 cup)
- 3 cups fresh corn kernels or 3 cups frozen corn kernels
- 8 inches flour tortillas
- 1 avocado, diced (1 cup)
- 2 green onions, thinly sliced (1/4 cup)
- 14 cup chopped cilantro
- 6 lime wedges
- hot sauce (to garnish) (optional)
Method
- To make Broth: Heat olive oil in large saucepan over medium heat.
- Add onion, and saute 5 to 7 minutes, or until softened.
- Stir in garlic, and saute 1 minute more.
- Add vegetable broth, lime zest, oregano, and 3 cups water; cover, and reduce heat to medium-low.
- Simmer 10 minutes.
- Strain Broth, discard solids, and return to saucepan.
- Add rice to Broth.
- Bring to a simmer over medium-low heat, cover, and simmer 15 minutes, or until rice is soft.
- Stir in tomatoes and corn, and season with salt and pepper.
- Simmer 10 minutes.
- Meanwhile, preheat oven to 350F
- Spray flour tortilla with cooking spray, and cut into thin strips.
- Arrange strips on baking sheet, and bake 5 to 7 minutes, or until tortilla is crisp.
- Place diced avocado, green onions, cilantro, lime wedges, and tortilla strips in small bowls.
- Ladle Soup into serving bowls.
- Garnish with avocado, tortilla strips, green onions, cilantro, lime wedges, and hot sauce, if desired.
