Ingredients:

• Vegetable or corn oil
• 1 small bag yellow “saffron” rice
• 1 package frozen corn
• 1 red bell pepper, split and seeded
• 1 pound chicken breast tenders
• 1 teaspoon poultry seasoning
• 1 teaspoon cumin
• Salt and pepper
• 1 small to medium zucchini, small dice
• 1 medium yellow skinned onion, chopped
• 3 cloves garlic, chopped
• 1 can tomato sauce, 8 ounces
• 4 cups chicken stock, available in re-sealable paper containers on soup aisle

Cook rice according to directions on package.

Place red pepper and corn on a baking sheet. Drizzle corn with vegetable oil, then place sheet under broiler until pepper and corn have charred slightly. Remove charred skin from the pepper after cooling.

While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions, and garlic. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

Chop red pepper. Add pepper, charred corn, and rice to pot.