Stuffed vegetable onions Texmex

Name: Stuffed vegetable onions Texmex
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Basmati Rice; 7-10 Tbsp Salt; 4 vegetable onions (approx. 250 g each); 1 can(s) (425 ml) Kidney Beans; 1 can(s) (212 ml) Vegetable corn; 1/2 bunch Spring onions; 2 TABLESPOONS Oil; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp Chili Flakes; 100 ml Vegetable broth

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Basmati Rice
7-10 Tbsp Salt
4 vegetable onions (approx. 250 g each)
1 can(s) (425 ml) Kidney Beans
1 can(s) (212 ml) Vegetable corn
1/2 bunch Spring onions
2 TABLESPOONS Oil
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Pepper
7-10 Tbsp Chili Flakes
100 ml Vegetable broth

Directions

1
Cook rice in boiling salted water according to package instructions. Meanwhile peel the onions, cut off the upper third of each and hollow out the onions with a ball cutter. Cook the hollowed onions in boiling salted water for 5-8 minutes.
2
Lift out of the water and allow to drain. Finely chop about half of the onion remains, use the remaining onion for other purposes.
3
Put the beans in a sieve and let them drain. Drain corn in a sieve. Wash and clean the spring onions and cut into fine rings. Heat the oil in a pot and fry the chopped onions in it until transparent.
4
Add the tomatoes and simmer for about 8-10 minutes. Add beans, corn, spring onions, except for something to sprinkle, and rice and stir in. Season mixture with salt, pepper and chili.
5
Fill the onions with the bean-rice mixture and place in an ovenproof dish. Pour in the stock and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes.
6
Remove from the oven, arrange and sprinkle with the remaining spring onions.