My Final Weight Loss Journey

I'm into making some my "Cookie" friends' recipes.  This recipe was adapted from Cooking Light.  I did go out and read the reviews on this recipe on their web-site and the changes that I made (in parentheses) are ones that were suggested.  Apparently there was a problem with the liquid used in this recipe as it also called for water and everyone said it was too much.  I'm grateful to Joyce who posted this recipe to us "Cookies" as there is no guessing in how to fix it.  The rice turn out perfect!

NOTE:  Using 1 fresh jalapeno pepper did not make the rice hot.  It just gave it a really nice flavor.  We both liked it with the corn over the celery as well.

Servings: 4
HU's: 4 (If you use the corn on the cob, HU's increase to 4.5)

Ingredients:

1 tablespoon olive oil
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced Celery (I used fresh corn removed from the cob)
2 garlic cloves, minced
1 cup uncooked long-grain rice
3/4 cup diced tomato
1 tablespoon low-sodium soy sauce
1 teaspoon minced fresh green chile - (I used 1 diced jalapeno)
1 3/4 cup fat free chicken broth (or vegetable broth)
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1 teaspoon chopped fresh cilantro

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, chile, broth and bring to a boil.  Cover, reduce heat, and simmer 30 minutes or until the rice is tender and liquid is absorbed.  Stir in chopped oregano and chopped cilantro.

Nutrition per serving:  Calories 245; Fat 5.4g (sat 0.8g, mono 3g, poly 0.9g); Protein 5.1g; Carb 44.6g; Fiber 3.6g; Chol 0.0mg; Iron 1.3 mg; Sodium 235mg; Calc 40mg

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