MEXICAN RICE SOUP

this picture does not do this soup justice. it was so good!!

broth:
1 tbsp extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
3 c. vegetable broth
1 tbsp. freshly grated lime zest
1 tsp. dried oregano

soup:
1/4 c. short grain rice
2 small tomatoes, diced
1/3 c. fresh or frozen corn kernels
1 med. avocado, diced
2 green onions, thinly sliced
1/4 c. fresh cilantro, chopped
6 lime wedges
hot sauce for garnish, optional

to make broth: heat oil in a large saucepan over med. heat. add onion and saute 5-7 min. or until softened. stir in garlic and saute 1 minute more. add broth, lime zest, oregano, and 3 c. water; cover and reduce heat to med-low. simmer 10 minutes. strain broth, discard solids, and return to saucepan.

to make soup: add rice to broth. bring to a simmer over med-low heat, cover, and simmer 15-20 min. or until rice is soft.

stir in tomatoes and corn, and season with salt and pepper. simmer 10 minutes.

ladle soup into serving bowls. top with cilantro, avocado, green onions, lime juice, and hot sauce if desired. (the avocado really makes this dish so don't skip that one!)