Prep 20 mins
Cook 45 mins
- 1 tablespoon olive oil
- 1 cup diced onion
- 1⁄2 cup diced carrot
- 1⁄2 cup diced celery
- 2 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 3⁄4 cup diced tomatoes
- 1 tablespoon low sodium soy sauce
- 1 teaspoon minced, fresh green chili
- 1 3⁄4 cups water
- 1 (14 1/2 ounce) can low sodium vegetable broth or 1 (14 1/2 ounce) can reduced-sodium vegetable broth
- 1⁄4 teaspoon dried oregano
- 1 teaspoon fresh cilantro, chopped
Low sodium soy sauce
- 1⁄2 cup reduced sodium soy sauce (the 2 best brands I have found are Kame Dark Soy Sauce which has 500 mg. sodium per tbsp, and Yakuze)
- 2 tablespoons molasses
- 2 tablespoons dark brown sugar
- To make low sodium soy sauce, whisk reduced sodium soy sauce, molasses and brown sugar together, and simmer until sugar is completely dissolved.
- 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, chilies, 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 oregano and cilantro.
I didn't use the carrots or celery and I used green peppers instead of green chilis, but this was very good. I had my granddaughters last night and even they ate it. I think their favorite part of the meal was the "tacos" (tamalies)though. Anyway, this is easy and quite good.