3 cups frozen mixed vegetables
4 cups low-sodium chicken broth
1 (15-oz) can creamed corn
1 (10-oz) can diced tomatoes and green chilies (Rotel)
1 (15-oz) can stewed tomatoes
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp pepper
1 tsp chili powder
1/2 tsp salt (or to taste)
1 cup instant brown rice
Add all ingredients except brown rice to Dutch Oven. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add instant brown rice. Cover and continue cooking for 10 minutes. Can make the soup and freeze in ziplock bags for later. Reheat in the microwave or stove.