Name: Chicken and tomato rice cups
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Ingredients: 8 medium tomatoes; 1/4 cup oil; 1 onion, finely chopped; 250 gram chicken mince; 2 clove garlic, finely chopped; 2/3 cup rice; 1/4 cup tomato paste; 1/2 teaspoon smoked paprika; 1 1/2 cup water; 1/2 cup chopped parsley

Ingredients

8 medium tomatoes

1/4 cup oil

1 onion, finely chopped

250 gram chicken mince

2 clove garlic, finely chopped

2/3 cup rice

1/4 cup tomato paste

1/2 teaspoon smoked paprika

1 1/2 cup water

1/2 cup chopped parsley

Method

1.Preheat oven to 180°C. Cut top from each tomato and set aside.

2.Use a small spoon to scoop flesh from tomatoes. Discard seeds and chop flesh finely. Place flesh and juice in a bowl. Arrange tomato cups in a deep baking dish.

3.Heat 1 tablespoon of oil in a frying pan on medium. Saute onion for 2-3 minutes until tender. Add mince and garlic and cook for 4-5 minutes until golden, stirring to break up lumps.

4.Stir rice, chopped tomato, tomato paste and paprika through to combine. Add 1 cup water. Reduce heat to low. Simmer, covered, for 10-12 minutes, until rice is tender. Cool slightly. Stir parsley through and season to taste.

5.Divide rice mixture evenly between tomato cups. Top with tomato lid. Pour remaining water into dish. Drizzle remaining oil over tomatoes. Cover with foil. Bake for 30 minutes. Remove foil and bake for another 10-15 minutes.

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Ingredients

Method

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