Spanish Rice With Tomatoes And Cheese

1. Fry the onions gently in the olive oil until transparent then add the stock and bring to the boil.

2. Stir in the remaining ingredients except the cheese and simmer for 25 minutes or until the rice is nice and tender.

3. Place in a serving dish or on individual plates and top with the grated cheese.

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Nutrient	Quantity
Total fats	20.7516 g
Protein	20.8375 g
Carbohydrates	177.7082 g
Energy	970.0957 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.18 g
Water	1010.0337 g
Aspartic acid	2.1358 g
Calcium, Ca	204.5158 mg
Lutein + zeaxanthin	772.8628 g
Fiber, total dietary	15.8798 g
Fatty acids, total saturated 22:0	0.0175 g
Carotene, beta	1852.2272 g
Niacin	14.4583 mg
Vitamin A, RAE	171.2088 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	1.3888 g
Riboflavin	0.5396 mg
Tocopherol, beta	0.0892 mg
Fatty acids, total polyunsaturated 15:0	0.0081 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0641 g
Fatty acids, total saturated 20:1	0.0623 g
Glutamic acid	4.449 g
Sodium, Na	1557.5358 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1817 g
Total lipid (fat)	20.7516 g
Manganese, Mn	6.0609 mg
Fructose	3.158 g
Proline	0.8142 g
Fatty acids, total saturated 16:0	2.6232 g
Fatty acids, total saturated 8:0	0.0043 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.8067 g
Sucrose	4.6954 g
Choline, total	82.3866 mg
Sugars, total	21.1039 g
Serine	0.9076 g
Fatty acids, total saturated 10:0	0.0449 g
Fatty acids, total saturated 18:0	0.4458 g
Vitamin B-6	1.4516 mg
Selenium, Se	34.2654 g
Ash	8.8484 g
Tocotrienol, delta	0.111 mg
Fatty acids, total saturated 18:1 undifferentiated	11.7309 g
Pantothenic acid	3.977 mg
Phenylalanine	0.9115 g
Copper, Cu	0.9267 mg
Betaine	0.5361 mg
Thiamin	1.34 mg
Methionine	0.3668 g
Iron, Fe	4.7763 mg
Carbohydrate, by difference	177.7082 g
Phosphorus, P	749.252 mg
Folate, total	182.9403 g
Tocopherol, gamma	0.6298 mg
Lycopene	31.0904 g
Alanine	1.0177 g
Valine	1.0281 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	3.5104 g
Glycine	0.8778 g
Carotene, alpha	426.9759 g
Glucose (dextrose)	4.7652 g
Fatty acids, total saturated 14:0	0.0497 g
Zinc, Zn	4.835 mg
Isoleucine	0.7555 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0111 g
Fatty acids, total polyunsaturated	3.6912 g
Fatty acids, total saturated 14:1	0.0001 g
Tocotrienol, gamma	2.4838 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	1.4281 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.9137 mg
Vitamin A, IU	3445.1825 IU
Folate, DFE	182.9403 g
Tryptophan	0.2501 g
Vitamin C, total ascorbic acid	63.7562 mg
Phytosterols	70.8791 mg
Fatty acids, total polyunsaturated 16:1 c	0.0074 g
Galactose	1.2317 g
Fatty acids, total polyunsaturated 18:1 c	1.9568 g
Fatty acids, total saturated 20:0	0.0838 g
Tocotrienol, beta	0.1665 mg
Fatty acids, total saturated 6:0	0.0001 g
Starch	134.1435 g
Tyrosine	0.6394 g
Vitamin K (phylloquinone)	112.2192 g
Fatty acids, total saturated	3.3266 g
Histidine	0.4613 g
Fatty acids, total monounsaturated	11.992 g
Threonine	0.6812 g
Folate, food	182.9403 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Cryptoxanthin, beta	6.2714 g
Vitamin E (alpha-tocopherol)	4.6196 mg
Fatty acids, total trans	0.0018 g
Magnesium, Mg	284.0473 mg
Lysine	0.7763 g
Potassium, K	1831.5502 mg
Cystine	0.2248 g
Fluoride, F	12.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Brown rice	1 cup	678.95	141.0625	5.92
Onion	1	64	14.944	0.16
Cheddar cheese	0.5 cup	0	0	0
Tomato	1 cup	41.4	9.18	0.36
Celery	4 stalks	40.96	7.6032	0.4352
Vegetable stock	2 cups	22.1	4.1106	0.3094
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
chili powder	1 pinch	0.4759	0.0839	0.0241