- 1 can (10 oz) diced Rotel tomatoes, with liquid
- 1½ cup cooked rice (give or take some, I like lots of rice)
- ½ pack frozen corn (perhaps 1 cup or so of corn)
- 3 to 4 cups stock of your choice, or water optional
- 2 to 3 corn tortillas, cut into 2 inch strips
- ½ red pepper, seeded and cut in strips
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