Stuffed Onions Tex-Mex

Ingredients for 4 servings:

• 150 g basmati rice
• 4 onions (approx. 250 g each)
• 1 can kidney beans, 425 ml
• 1 can corn, 212 ml
• ½ bunch of spring onions
• 2 tbsp olive oil
• 1 can of chopped tomatoes, 425 ml
• Salt and pepper, black, from the mill
• chili flakes
• 100 ml vegetable stock
• some cheddar cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Cook the rice in lightly salted water according to the package instructions. Peel the onions, cut off the top third of each one, and set aside. Hollow out the onions and set aside the hollowed-out parts. Bring water to a boil in a pot, add a little salt, and boil the hollowed-out onions for about 5 to 8 minutes. Then remove and drain. Finely chop about half of the leftover onions and reserve the rest. Drain the kidney beans and corn in a sieve, rinse, and drain well. Trim and rinse the spring onions, and finely slice them. Heat the olive oil in a pot and sauté the chopped onion until translucent. Then add the chopped tomatoes and their juices, cover, and simmer for about 8 to 10 minutes. Just before the end of the cooking time, add the kidney beans, sweetcorn, spring onion rings (except for a few for garnish), and rice, and stir in. Season to taste with salt, a few grinds of black pepper, and the chili flakes. Stuff the onions with the rice mixture, place in a casserole dish, and pour in the vegetable stock. Sprinkle each stuffed onion with a little grated Cheddar cheese and bake in a preheated oven at 200°C (175°C fan oven) for about 10 to 15 minutes. Then remove from the oven, arrange on plates, and garnish with the remaining spring onion rings. Serve with fresh baguette.