Spanish Rice Stuffed Classic Round Tomatoes
Prep time: 15 minutes
Cooking time: 40 minutes
½ c (125 ml) long grain rice, cooked according to package instructions and cooled slightly
6- 8 large ripe ZZ2 Classic round Tomatoes
125 g chorizo, chopped
½ onion, finely chopped
2 garlic cloves, crushed
1 tsp (5 ml) ground cumin
1 tsp (5 ml ) smoked paprika
½ tsp (2.5 ml) turmeric
½ tsp (2.5 ml ) dried chilli flakes
1 small yellow pepper, chopped
1 small red pepper, chopped
Freshly ground salt and pepper to taste
Handful of parsley, chopped
Carefully cut the tops off the tomatoes, keep them aside for the ‘’lids’’.
Use a dessert spoon to scoop out the flesh of the tomatoes. Discard the juices but chop the flesh. Set aside.
Place the empty tomatoes into a baking tray
Preheat the oven to 180°C.
Heat a large frying pan and fry the chorizo until the fat is released. Add the onion, garlic and spices and sauté for 5 minutes or until onions become translucent. Add the chopped tomato flesh as well as the peppers and continue cooking for another 5 minutes.
Add the rice and mix until well combined with the spicy vegetable mixture. Place lid on the pan and simmer for another 5 minutes. Add the parsley and season to taste.
Fill the tomatoes to the brim with filling and top with a tomato ‘’lids’. There may be some filling left, eat it while the tomatoes are baking.
Lightly drizzle with olive oil and season again.
Bake in the oven for 25 – 30 minutes.