Bill's Mexican Rice

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Diced onion
1/2 cup	55g / 1.9oz	Diced carrot
1/2 cup	55g / 1.9oz	Diced celery
2		Garlic - minced
1 cup	160g / 5.6oz	Uncooked long-grain rice
3/4 cup	46g / 1.6oz	Diced tomato
1 tablespoon	15ml	Low-sodium soy sauce
1 teaspoon	5ml	Minced fresh green chile
1 3/4 cups	414ml	Water
1		Vegetable broth
1 teaspoon	5ml	Chopped fresh or 1/4 tsp. Dried oregano
1 teaspoon	5ml	Chopped fresh cilantro
		Oregano sprigs - optional

Recipe Instructions

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, celery and garlic, saute 8 minutes or until onion is golden. Add rice, diced tomato, soy sauce, chile, water and vegetable broth, bring to a boil. Cover, reduce heat, and simmer 30 minutes or until the rice is tender and liquid is almost absorbed. Stir in chopped oregano and chopped cilantro. Garnish with oregano sprigs, if desired.

Source:
Cooking Light - March 1997

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