Cook rice according to directions on package. Set aside.
Heat olive oil in a soup pot over medium-high heat and sauté onion and celery for 4-5 mins.
Add corn, garlic, jalapeño, fire-roasted tomatoes, spices and sea salt. Stir to combine and continue to cook for another 2 mins.
Add stock and cooked rice. Bring to a boil, cover with a lid and reduce heat to simmer for 15 mins. This soup comes together quickly as everything is already cooked.
Taste and adjust seasonings if desired.
Serve with avocado, cilantro and lime wedges.
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