Mexican Tomato and Rice Soup
1 can tomatoes - (32 oz) chopped
1/2 small can tomato paste
1 garlic clove minced
1 teaspoon cumin
Salt to taste
Freshly-ground black pepper to taste
2 tablespoons chopped cilantro
4 cilantro sprigs
inch Green chilies cut long
skinny lengthwise strips
Avocado slices or any combination
of the above
Add rice to 2 cups of boiling stock, cover, and cook until tender - about 20 minutes.
Comments: This filling and zesty soup is a great prelude to Viva Zapata; serve hot to 4 people.