Chicken Tortilla Soup

2 cups water
1 cup uncooked rice
1 can black beans (15oz)
1 can corn, drained (15oz)
1 can diced tomatoes in juice (15oz)
1 box chicken broth (4 cups)
1/2 of a rotisserie chicken, shredded

Bring water to boil in large pot and add rice. Cook on low for 20 minutes. When done, remove the pot from heat and let it sit for 5 minutes. Add the rest of the ingredients, and heat to simmer.

Season to taste with: salt, ground cumin, black pepper, chili powder

Serve with tortilla chips, cheese, and sour cream.

Grandma's Yams

1 small can crushed pineapple
1 large can yams
1 cup pineapple juice
1/2 cup brown sugar packed
1/2 cup sugar
2 tbsp corn starch
1/2 cube butter

Combine all ingredients except for crushed pineapple and yams into a sauce pan. Heat. Bring to boil for 2 minutes, or until thickened. Take off the heat, and add crushed pineapple. Butter square casserolle dish, and add drained yams. Pour sauce over, and bake at 325 for 30 minutes.

**I like to add marshmallows to the top for the last couple minutes.**