1 can (28 oz/796 ml) plum tomatoes
4 cups prepared Chicken Broth
2 green bell peppers, chopped
2 cups frozen corn kernels
1 cup cooked brown rice
Toppings (optional): chopped avocado, chopped cilantro or green onion, sour cream or yogurt, feta cheese
- Pour tomatoes (including juice) into Multipurpose Pot. Using your hands, coarsely crush.
- Stir in broth, chicken and peppers. Bring to a boil over high heat, stirring frequently. Partially cover; simmer for 10 min.
- Stir in corn and rice. Continue to simmer until corn is warmed through, 5 min. Ladle into bowls and garnish with toppings, if desired.