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Bill's Mexican Rice

Yield 4 servings (serving size: 1 cup)

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)

Nutrition 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

How to Make It

  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.