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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe I created just yesterday from things I had around the house. I didn't have enough for Chicken Tortillia Soup. So I decided to adjust an aztec style chili recipe that was inspired from the movie Chocolat. It may sound a little unusual but, trust me it is the best tomato soup i've ever eaten. The sesame oil and chili oil can be found at your local jewel. I love sprinking either on all sorts of things. The nutty flavor of sesame goes perfectly with an aged cheese flavor or with garlic. The chili oil is good for spicing up anything you wish and tastier than hot sauce without the vinegar taste. I have substitutes for both but, it won't taste quite the same. Ingredients:
3 garlic cloves, sliced |
2 tablespoons sesame seed oil or 2 tablespoons olive oil |
3/4 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 |
1/2 teaspoon chili powder |
2 teaspoons cocoa powder |
3 beef bouillon cubes |
Directions:
1. After slicing the root and tip of the clove cut into thin slices. Make sure the centers aren't green it'll make the soup bitter. You can easily remove it if it is. Put them in a sauce pan and just cover them with the sesame oil. Saute them over medium heat until they slighty brown. Add the corn and cook it for a few minutes to roast the sugars a little. Add the rest of the ingredients making sure the cocoa powder is whisked in well. You can use a fork or spoon. Cook until the rice is done. Turn off the heat and serve plainly or with sour cream and shredded cheddar cheese.
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