Tomato Rice (Spanish)

Ingredients:
2 tablespoons olive oil ( I use 1 tbsp, it tastes the same yummy)
1 medium onion, chopped fine
1 garlic clove minced
1 tsp ginger minced - optional
1 red or green chili - optional
2 cups of long-grain white rice or Basmati or Jasmine rice
3 cups vegetable stock or water ( amount of water depends on the kind of rice being used)
Half cup freshly cut tomatoes and 1 cup cooked and pureed tomatoes (or) 1 cup freshly cut tomatoes (or) 1 heaping tablespoon tomato paste or
1 tsp brown sugar
2 tbsp cilantro chopped
Salt to taste (more or less 2 tsp)

Method

1) Heat oil in a large pan. Cook the onion until softened. Add garlic, ginger and chili and stir through for 1 minute. Add rice to the skillet and cook onion rice mixture, stirring frequently, about 4 minutes or until the rice is starting to become brown.
2) In a separate sauce pan bring vegetable stock or water to a simmer. Add tomato puree and/or fresh cut tomatoes, half of the cilantro, brown sugar and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Fluff and sprinkle rest of the cilantro and serve.