Mexicali Soup

• One 6 oz. pkg. Farmhouse(R) Mexican Rice
• 1 lb. lean ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• Two 14.5 oz. cans beef broth
• 1-3/4 cups water
• One 16 oz. can tomatoes, undrained
• 1/2 teaspoon oregano leaves
• 1 cup frozen corn
• 1 cup sliced zucchini
• 1/2 cup sliced celery
• 1 cup grated jack or cheddar cheese
• 2-3 hot chilies, finely chopped*
• 3 Tablespoons chopped parsley or cilantro
• Salt and pepper to taste

1. In a Dutch oven, brown ground beef with onion and garlic until beef is no longer pink; drain off fat.
2. Add broth, water, tomatoes and oregano; bring to a boil.
3. Add corn, zucchini, celery, rice and contents of seasoning packet; reduce heat and cover, simmering for 20 minutes.
4. Add salt and pepper to taste.
5. Before serving, sprinkle with cheese, chilies and parsley or cilantro.
6. *For a spicier dish, saute hot chilies with onion and garlic.

rice, lean ground beef, onion, garlic, beef broth, water, tomatoes, oregano, frozen corn, zucchini, celery, cheddar cheese, hot chilies, parsley, salt

Taken from www.epicurious.com/recipes/member/views/mexicali-soup-50145171 (may not work)