I’m sick as a dog here, but thankfully it’s just a cold.
Rotisserie Chicken, stripped of meat and carcass made into stock. Chilled overnight and skimmed of excess fat.
Added a can of tomatoes, a can of (unsalted) corn, celery, onion, garlic, carrot, cumin, oregano and hot pepper. When it was all cooked nicely, I whomped in a packet of yellow rice, with the salt mixture sifted out. No need to add any salt; the chicken was salty enough to make the broth just perfect.
Not dinner, but is hitting the spot for lunch.