Savory Baked Tomatoes Stuffed with Spicy Rice and Green Chili

1.Preheat your oven to 375°F (190°C).

2.Rinse the rice under cold water until the water runs clear, then drain.

3.In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

4.Add the chopped onion and garlic to the pan, sautéing until the onion becomes translucent.

5.Stir in the chopped green chilies, paprika, turmeric powder, salt, and pepper. Cook for another 2 minutes to release the flavors.

6.Add the rinsed rice to the pan, stirring to coat the rice with the spices and onion mixture.

7.Pour in the vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and let it cool slightly.

8.While the rice is cooking, prepare the tomatoes. Cut the tops off the tomatoes and scoop out the insides using a spoon, being careful not to break the skin. Reserve the pulp for later use.

9.In a large bowl, combine the cooked rice, reserved tomato pulp, and chopped cilantro. Mix well and adjust seasoning if necessary.

10.Stuff each hollowed tomato with the rice mixture, pressing down gently to pack it in. If desired, sprinkle shredded cheese on top of each stuffed tomato.

11.Place the stuffed tomatoes in a baking dish and cover with aluminum foil. Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the cheese is melted and bubbly if used.

12.Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired.