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Bring 3 cups of water to a boil in a large pot and add the salt and brown rice. Cover and reduce heat to low and simmer for about 45 minutes, stirring occasionally, until the rice is tender and has absorbed the water (add more water as it cooks if necessary).
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While the rice is cooking, heat the olive oil in a medium to large skillet and add garlic, onion, and jalapeƱos. Saute over medium high heat for about 5 minutes until browned and fragrant then add zucchini and cook for about 5 minutes longer until tender. Remove pan from heat.
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When rice is nearly finished cooking, Add the contents of skillet to the pot along with tomatoes, corn, beans, cilantro, lime juices, and vegetable stock and bring to a boil.
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Add the coconut milk, salsa verde, and spices and allow soup to cook for 10 to 15 minutes, stirring often, until the rice is completely tender. If it starts to get too thick just add additional water. Reduce heat to a simmer again and adjust salt and pepper to taste.
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Serve hot with desired toppings!