Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light March 1997

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

245 calories; calories from fat 20%; fat 5.4g; saturated fat 0.8g; mono fat 3g; poly fat 0.9g; protein 5.1g; carbohydrates 44.6g; fiber 3.6g; cholesterol 0mg; iron 1.3mg; sodium 235mg; calcium 40mg.
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