Aztecan Tomato Rice Soup

• 3 garlic cloves, sliced
• 2 tablespoons sesame seed oil or 2 tablespoons olive oil
• 34 cup frozen corn
• 2 cups tomato sauce
• 3 cups water
• 1 cup long grain rice (I prefer parboiled since it's a smoother grain)
• 3 drops chili oil (you can replace it with hot sauce)
• 2 tablespoons brown sugar
• 12 teaspoon chili powder
• 2 teaspoons cocoa powder
• 3 beef bouillon cubes

1. After slicing the root and tip of the clove cut into thin slices.
2. Make sure the centers aren't green it'll make the soup bitter.
3. You can easily remove it if it is.
4. Put them in a sauce pan and just cover them with the sesame oil.
5. Saute them over medium heat until they slighty brown.
6. Add the corn and cook it for a few minutes to roast the sugars a little.
7. Add the rest of the ingredients making sure the cocoa powder is whisked in well.
8. You can use a fork or spoon.
9. Cook until the rice is done.
10. Turn off the heat and serve plainly or with sour cream and shredded cheddar cheese.

garlic, sesame seed oil, frozen corn, tomato sauce, water, long grain rice, chili oil, brown sugar, chili powder, cocoa powder

Taken from www.food.com/recipe/aztecan-tomato-rice-soup-418289 (may not work)