Beef tomatoes are the best tomatoes to use when making this dish because they hold their shape well and it's a perfect serving for one for a light evening meal, served with a simple green salad on the side. This recipe also works well with peppers instead of tomatoes.
300g uncooked brown rice
1 medium red onion, finely sliced into half moon shape
3 cloves of garlic, finely chopped
1 tbsp turmeric
1 carton of black beans (380g in carton drained weight pre cooked is 230g)
2 tbsp finely chopped garlic chives
1 tsp ground cumin
2 tbsp olive oil
Salt and pepper to season according to taste
6 beef tomatoes
Preheat oven to 180C. In a pan of boiling hot salted water add the rice and turmeric and cook for 5 minutes. Drain and place into a large mixing bowl.
Add the garlic, onions, black beans, garlic, chive, cumin, olive oil and season with salt and pepper. Leave to one side.
Carefully slice the top off the tomato and keep to one side. Keep the vine and top together. Carefully scoop out the inside of the tomato and just keep the flesh – discard the seeds.
Divide the rice into the 6 tomatoes then place on a baking tray and cook for 15 minutes. Remove from the oven and allow to rest for 5 minutes before serving.