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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 cup diced onion |
1/2 cup diced carrot |
1/2 cup diced celery |
2 garlic cloves, minced |
1 cup uncooked long-grain rice |
3/4 cup diced tomato |
1 tablespoon low-sodium soy sauce |
1 teaspoon minced fresh green chile |
1 3/4 cups water |
1 (14 1/2-ounce) can vegetable broth |
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano |
1 teaspoon chopped fresh cilantro |
oregano sprigs (optional) |
Directions:
1. Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and garlic; sauté 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.
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