Red Pepper and Corn Soup with Spanish Rice | Savory

Ingredients

• 1 (8 oz) box low-sodium yellow Spanish-style rice
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 2 tbsp minced garlic
• 2 tsp smoked paprika
• 1 tbsp tomato paste
• 1 (32 oz) container low-sodium vegetable broth
• 1 (28 oz) can crushed tomatoes
• 2 cups fresh or frozen corn kernels, thawed