Stuffed tomatoes

1.Preheat oven to 180°C/160°C fan forced. Grease a roasting pan. Cook rice in a large saucepan of boiling salted water for 10 minutes or until just tender (rice should still feel firm, as it will continue to cook when baked). Drain. Refresh under cold water. Drain; transfer to a large bowl.

2.Meanwhile, cut a slice from the top of each tomato. Set aside. Using a teaspoon, scoop out pulp and seeds. Coarsely chop. Set aside.

3.Heat oil in a large frying pan over moderately high heat. Add onion; cook and stir For 3 minutes or until soft. increase heat to high. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add cinnamon, cumin, wainuts and reserved tomato pulp; cook and stir for 5 minutes or until tomato is soft. Add spinach; cook and stir for 1 minute more or until spinach wilts. Add mince mixture to rice; stir until well combined. Season.

4.Spoon rice mixture evenly into prepared tomatoes. Transfer to prepared roasting pan; replace tomato lids. Bake for 30 minutes or until tomatoes just soft and still holding their shape. Serve with beans.