Instructions: Add rice to 2 cups of boiling stock, cover, and cook until tender - about 20 minutes.

In another pot, blend the tomatoes and juice with the tomato paste and garlic. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the cumin and cilantro. Stir in the cooked rice and season to taste.

When ready to serve, blend in the remaining hot stock - or enough to make your desired consistency - ladle into bowls - and top with garnish.

Comments: This filling and zesty soup is a great prelude to Viva Zapata; serve hot to 4 people.

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