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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 c. Onion, diced
- 1/2 c. Carrot, diced
- 1/2 c. Celery, diced
- 2 cl Garlic, chopped
- 1 c. Uncooked long-grain rice
- 3/4 c. Tomato, diced
- 1 Tbsp. Low-sodium soy sauce
- 1 tsp Fresh green chile, chopped
- 1 3/4 c. Water
- 14 x Vegetable broth
- 1 tsp Fresh oregano leaves Or possibly, minced
- 1/4 tsp Dry oregano leaves
- 1 tsp Fresh cilantro, minced Oregano sprigs, optional
Direcciones
- Heat extra virgin olive oil in a large saucepan over medium-high heat. Add in onion, carrot, celery and garlic, saute/fry 8 min or possibly till onion is golden brown.
- Add in rice, diced tomato, soy sauce, chile, water and vegetable broth, bring to a boil. Cover, reduce heat, and simmer 30 min or possibly till the rice is tender and liquid is almost absorbed. Stir in minced oregano and minced cilantro. Garnish with oregano sprigs, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1069g | |
| Recipe makes 4 servings | |
| Calories 272 | |
| Calories from Fat 34 | 13% |
| Total Fat 3.86g | 5% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3547mg | 148% |
| Potassium 261mg | 7% |
| Total Carbs 54.53g | 15% |
| Dietary Fiber 2.3g | 8% |
| Sugars 10.22g | 7% |
| Protein 4.5g | 7% |
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