Mexican Gumbo (Qdoba-style)

[apollymi]

 Okay, I'll admit it: I like Mexican food. I like it entirely too much for my wallet. And Qdoba's Mexican Gumbo is a special favorite of mine, and at close to $7 a bowl, it adds up a little too quickly. So the last time I got it, I checked out what all went into it and extrapolated... as usual. This is my version of Qdoba's Vegetarian Mexican Gumbo.

Ingredients:

• 3 cans vegetable or chicken broth (approximately 6 cups)
• 1.5 cups instant rice
• 2 cups chunky salsa or picante sauce, your degree of heat
• 1.5 Tbsp onion powder or 1 medium onion
• 3 Tbsp cilantro
• 1 Tbsp lime juice
• 3 green onions, chopped
• 1 Tbsp chili powder (optional)

Directions:
Cook instant rice according to package directions. Do not use salt or butter. A pinch of cilantro can be added to the rice as it cooks.

While rice is cooking, in a large stockpot, heat broth over medium heat. As it reaches a rolling boil, slowly stir in salsa and onion powder. if you are using chili powder, add it at this point. Bring back to boil. Add cilantro, green onions, and lime juice.

Add finished rice, and stir to mix.

Serve hot with sour cream, cheese, and guacamole as desired.

Can be added:
1 cup of cooked chicken, pork, steak, beef, soyburger, or tofu can also be added. If this is done, add 1 to 1.5 more cups of broth. 1 can of Rotel tomatoes with chilies can also be added; do not drain.

Can be substituted:
I can't have sour cream anymore (more's the shame), so I use Greek Yogurt. It gives it a slightly stronger flavor and blends with the taste well.