Ingredients:
1 tablespoon olive oil
1 cup diced onions
1/2 cup diced carrots
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 chilies
1 3/4 cups water
1 (14 1/2 ounce) cans low sodium vegetable broth or 1 (14 1/2 ounce) cans reduced-sodium vegetable broth
1/4 teaspoon dried oregano
1 teaspoon fresh cilantro, chopped
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
Directions:
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; saute 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.
Servings: Serve
Time preparation: 20 min.
Time total: 65 min.