1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1 teaspoon chopped fresh cilantro
Oregano sprigs (optional)
How to Make It
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.
I really liked this. I used brown rice and cut down on the amount of water (based on other reader reviews). I also used a jalapeno for the chile - the spicy kick it added was really great. Cooking time was over an hour, so I'll probably cut down even further on water the next time.
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