Recipe - Bills Mexican Rice

1 tablespoon Olive oil
1 cup Onion; minced
One half cup Carrot; minced
One half cup Celery; minced
2 cl Garlic; minced
1 cup Uncooked longgrain rice
Three fourths cup Tomato; minced
1 tablespoon Lowsodium soy sauce
1 teaspoon Fresh green chile; minced
1 Three fourths cup Water
14 Vegetable broth
1 teaspoon Fresh oregano leaves OR;
chopped
One fourth teaspoon Dried oregano leaves
1 teaspoon Fresh cilantro; chopped
Oregano sprigs; optional

Heat olive oil in a large saucepan over mediumhigh heat. Add onion,
carrot, celery and garlic, sauté 8 minutes or until onion is golden.
Add rice, minced 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 bbqdigest by Lloyd lloyd2@mindspring.com on Aug 12, 1999