Spanish Tomato Rice

1. Heat oil in a large pan. Cook the onion until softened. Add garlic and chilli and stir through for 1 minute.

2. Stir in ginger and tomato paste, cook for 1 minute.

3. Add rice to the pan and stir well.

4. Pour in chopped tomatoes and broth and stir.

5. Sprinkle over sugar and season with salt and pepper, bring to simmering point, lower the heat, cover and cook for 12-15 mins until rice is plump.

6. Serve with cilantro sprinkled on top.

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Nutrient	Quantity
Total fats	17.5888 g
Protein	56.9679 g
Carbohydrates	36.0936 g
Energy	534.1925 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3019 g
Water	493.5762 g
Aspartic acid	0.5951 g
Calcium, Ca	367.7006 mg
Lutein + zeaxanthin	72.45 g
Fiber, total dietary	5.576 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	1547.9 g
Niacin	4.8031 mg
Vitamin A, RAE	231.43 g
Arginine	0.3673 g
Riboflavin	0.5132 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.0423 g
Glutamic acid	1.8885 g
Stigmasterol	0.03 mg
Sodium, Na	1034.8825 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2411 g
Total lipid (fat)	17.5888 g
Manganese, Mn	0.7147 mg
Fructose	3.0021 g
Proline	0.3338 g
Fatty acids, total saturated 16:0	2.1682 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	1.8093 g
Choline, total	199.3108 mg
Sugars, total	11.647 g
Serine	0.1892 g
Fatty acids, total saturated 18:0	0.5427 g
Fatty acids, total saturated 20:4 undifferentiated	0.1326 g
Vitamin B-6	0.6128 mg
Selenium, Se	48.1212 g
Ash	7.4773 g
Fatty acids, total saturated 18:1 undifferentiated	10.5323 g
Pantothenic acid	0.6887 mg
Phenylalanine	0.2044 g
Beta-sitosterol	0.02 mg
Copper, Cu	0.9702 mg
Betaine	0.2377 mg
Thiamin	0.4593 mg
Retinol	76.5 g
Methionine	0.0488 g
Iron, Fe	5.785 mg
Carbohydrate, by difference	36.0936 g
Phosphorus, P	572.3275 mg
Folate, total	86.1719 g
Tocopherol, gamma	0.1952 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0586 g
Lycopene	4649.8 g
Alanine	0.2851 g
Cholesterol	129.14 mg
Valine	0.2165 g
Fatty acids, total saturated 18:2 undifferentiated	2.352 g
Glycine	0.4218 g
Carotene, alpha	639.68 g
Glucose (dextrose)	4.0745 g
Fatty acids, total saturated 14:0	0.0285 g
Zinc, Zn	4.0007 mg
Isoleucine	0.159 g
Maltose	0.0448 g
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	2.96 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.2811 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	3369.16 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0306 g
Folate, DFE	86.1719 g
Tryptophan	0.0555 g
Vitamin C, total ascorbic acid	18.83 mg
Phytosterols	54.185 mg
Fatty acids, total saturated 20:0	0.0559 g
Starch	0.0352 g
Tyrosine	0.1121 g
Vitamin B-12	2.55 g
Vitamin K (phylloquinone)	17.72 g
Fatty acids, total saturated	2.8657 g
Histidine	0.1016 g
Fatty acids, total monounsaturated	10.8495 g
Threonine	0.1524 g
Folate, food	86.1719 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	2.02 g
Vitamin E (alpha-tocopherol)	4.1592 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0842 g
Magnesium, Mg	83.0569 mg
Lysine	0.2538 g
Potassium, K	1253.7144 mg
Cystine	0.0452 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 teaspoon	1.6	0.3554	0.015
Brown sugar	1 pinch	0.7125	0.1839	0
Olive oil	1 tablespoon	119.34	0	13.5
Onion	1	64	14.944	0.16
Tomato paste	1 tablespoon	13.12	3.0256	0.0752
cilantro	1 tablespoon	0.23	0.0367	0.0052
Garlic Clove	1	226.95	0	1.275
vegetable broth	0.66 cup	108.24	17.548	2.5584
grain rice	9 ounces	226.95	0	1.275
red chile	1	226.95	0	1.275
tomato herb	1 can	226.95	0	1.275