Mexican Rice (reduced sodium recipe)

• 1 tablespoon olive oil
• 1 cup diced onion
• 12 cup diced carrot
• 12 cup diced celery
• 2 cloves garlic, minced
• 1 cup uncooked long-grain rice
• 34 cup diced tomatoes
• 1 tablespoon low sodium soy sauce
• 1 teaspoon minced, fresh green chili
• 1 34 cups water
• 1 (14 1/2 ounce) can low sodium vegetable broth or 1 (14 1/2 ounce) can reduced-sodium vegetable broth
• 14 teaspoon dried oregano
• 1 teaspoon fresh cilantro, chopped
• 12 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

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; saute 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.

olive oil, onion, carrot, celery, garlic, longgrain rice, tomatoes, soy sauce, fresh green chili, water, vegetable broth, oregano, fresh cilantro, soy sauce, molasses, brown sugar

Taken from www.food.com/recipe/mexican-rice-reduced-sodium-recipe-19313 (may not work)