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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make low sodium soy sauce, whisk reduced sodium soy sauce, molasses and brown sugar together, and simmer until sugar is completely dissolved. | 2. Heat olive oil in a large saucepan over medium-high heat. | 3. Add onion, carrot, celery, and garlic; sauté 8 minutes or until onion is golden. | 4. Add rice, diced tomato, soy sauce, chilies, water, and vegetable broth; bring to a boil. | 5. Cover, reduce heat, and simmer 30 minutes or until the rice is tender and liquid is almost absorbed. | 6. Stir in oregano and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1	cup	diced	64.0	14.944	1.76	0.16
carrot	1/2	cup	diced	26.24	6.1312	0.5952	0.1536
celery	1/2	cup	diced	8.08	1.4999	0.3484	0.0859
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
grain rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
tomato	3/4	cup	diced	20.115	4.3471	0.9834	0.2235
soy sauce	1	tablespoon	low sodium	8.48	0.7888	1.3024	0.0912
green chili	1	teaspoon	minced	1.25	0.2956	0.0625	0.0062
water	1 3/4	3/4		0.0	0.0	0.0	0.0
vegetable broth	1	can	low reduced sodium	196.68	31.886	7.2116	4.6488
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
cilantro	1	teaspoon	chopped	0.0767	0.0122	0.0071	0.0017
soy sauce	1/2	cup	reduced sodium	8.48	0.7888	1.3024	0.0912
molasses	2	tablespoons		122.1625	31.48	0.0	0.0421
dark brown sugar	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.