| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
Mexican, Rice |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Onion; diced |
| 1/2 |
c |
Carrot; diced |
| 1/2 |
c |
Celery; diced |
| 2 |
cl |
Garlic; minced |
| 1 |
c |
Uncooked long-grain rice |
| 3/4 |
c |
Tomato; diced |
| 1 |
tb |
Low-sodium soy sauce |
| 1 |
ts |
Fresh green chile; minced |
| 1 3/4 |
c |
Water |
| 14 |
|
Vegetable broth |
| 1 |
ts |
Fresh oregano leaves OR; chopped |
| 1/4 |
ts |
Dried oregano leaves |
| 1 |
ts |
Fresh cilantro; chopped |
|
|
Oregano sprigs; optional |
INSTRUCTIONS
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.
Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Aug 12, 1999
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