Spanish Tomato Rice Recipe

Name: Spanish Tomato Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, peeled and chopped; 1 garlic clove, peeled and chopped; 1 red chile, deseeded and chopped; 1 teaspoon ground ginger; 1 tablespoon tomato paste; 9 ounces white medium grain rice; 1 (14 ounce) canchopped tomatoes with herbs; ⅔ cup vegetable broth; 1 pinch brown sugar; 1 tablespoon cilantro, chopped

Servings: persons

1 tablespoon olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and chopped
1 red chile, deseeded and chopped
1 teaspoon ground ginger
1 tablespoon tomato paste
9 ounces white medium grain rice
1 (14 ounce) canchopped tomatoes with herbs
⅔ cup vegetable broth
1 pinch brown sugar
1 tablespoon cilantro, chopped

1
Heat oil in a large pan.
2
Cook the onion until softened.
3
Add garlic and chilli and stir through for 1 minute.
4
Stir in ginger and tomato paste, cook for 1 minute.
5
Add rice to the pan and stir well.
6
Pour in chopped tomatoes and broth and stir.
7
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.
8
Serve with cilantro sprinkled on top.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, peeled and chopped, 1 garlic clove, peeled and chopped, 1 red chile, deseeded and chopped, and more.

Yes, Spanish Tomato Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Tomato Rice

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