Mexican Vegetable and Rice Soup

Ingredients

• 1½ cup jasmine rice
• 8 cups of vegetable broth
• 2-3 cups of chopped and de-seeded Roma tomatoes
• 1 cup of chopped carrots
• 1½ cups of chopped celery
• 2 cups of chopped onion
• 2-3 minced cloves of garlic
• 2 diced zucchini
• 1 small green cabbage, roughly chopped
• 4 ears of corn broken in half
• 1 jalapeño
• juice of 1 lime
• 2 bay leaves
• 1 tbsp toasted ground cumin
• 1 tbsp of dried oregano
• diced avocado
• chopped onions and cilantro to garnish
• 1 bunch of chopped cilantro to finish