Name: Rice stuffed Tomatoes with Enchilada Sauce. recipe by Manisha Shukla at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: Tomatoes 4 big.; Rice cooked 1 bowl.; Onions 2; Garlic minced 2 tbsp; Ginger chopped very fine 1 tsp; Tomatoes to make sauce 5 to 6.; Pepper powder 1 tsp; Oragano dried 1tsp; Cumin 1 tsp.; Parseley 1 tbsp; Cheese grated 1 bowl ( 6 to 8 cubes ) You can add more cheese .while baking.; Sesame seeds roasted 1 tbsp; Coriander leaves chopped 1/2 cup; Butter 2 tbsp; Vinegar 1 tsp.

ABOUT Rice stuffed Tomatoes with Enchilada Sauce. RECIPE

Rice seasoned with onion, garlic , Cumin and mixed with pureed tomatoes and Cheese.. Tomatoes are stuffed with rice and baked with Enchilada sauce.

Ingredients Serving: 2

Tomatoes 4 big.
Rice cooked 1 bowl.
Onions 2
Garlic minced 2 tbsp
Ginger chopped very fine 1 tsp
Tomatoes to make sauce 5 to 6.
Pepper powder 1 tsp
Oragano dried 1tsp
Cumin 1 tsp.
Parseley 1 tbsp
Cheese grated 1 bowl ( 6 to 8 cubes ) You can add more cheese .while baking.
Sesame seeds roasted 1 tbsp
Coriander leaves chopped 1/2 cup
Butter 2 tbsp
Vinegar 1 tsp.

Instructions

Scoop put pulp of tomatoes to be stuffed. Reserve the pulp.
Apply salt by using fingertips in scooped tomatoes , invert them to drain water.
Heat oil / butter in the pan. Add 1 chopped onion.
Add half of minced garlic to it.
Add chopped ginger. Now blend reserved pulp and add to this onion mixture.
Adjust salt. Add pepper to taste ( 1/2 tsp.
Add paprika/ red chilli powder.
Add cooked rice. Add half of Cheese . Add 1/2 tsp oragano and 1/2 tsp parsley. ,
Mix well. Stuff rice in tomatoes and bake in preheated oven ( 190 C) for 30 minutes.
Till rice is baked prepare the sauce.
Blend blanched tomatoes.
Heat butter, add other half onions.
Add minced garlic.Add salt and pepper.
Allow it to cook . Make little thick.
Add cumin , chilli powder. Add vinegar.
As it thicken add parsley and 1 tbsp cheese.
Pour the sauce over tomatoes. Spread remaining cheese and bake for 10 minutes more.
Serve with garnish of coriander leaves.

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