Bill's Mexican Rice

Cooking Light
4 servings (serving size: 1 cup)


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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)


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.

Created date

March 1997

Nutritional Information

Calories 245
Caloriesfromfat 20 %
Fat 5.4 g
Satfat 0.8 g
Monofat 3 g
Polyfat 0.9 g
Protein 5.1 g
Carbohydrate 44.6 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 235 mg
Calcium 40 mg