1 medium sized onion chopped
2 garlic cloves minced
3 tablespoons olive oil
1 to 2 jalapeno chilies chopped fine or (1/8 to ½ teaspoon ground cayenne)
2 teaspoons dried oregano
½ teaspoon dried thyme
1 large tomato peeled and diced

1 quart (four cups) vegetable or chicken stock
½ cup raw rice
2 cups whole kernel corn
1 ½ pound raw shrimp peeled and cleaned
1 cup half and half or heavy cream

salt and black pepper to taste
fresh chopped cilantro

In a medium size soup pot sauté the onion and garlic in the olive oil until soft. Add the chilies, oregano thyme and tomatoes, simmer five minutes; add the stock, rice corn and bring to a boil. Reduce heat at once and simmer for about 25 minutes until the rice is cooked. Add the shrimp and cook five more minutes. Stir in half and half or heavy cream. Season with salt and pepper and top with cilantro. Yields about 4 to 6 servings.