Instructions: 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, 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.

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