Mexican rice stuffed gem

Mexican rice stuffed gem

Mexican rice stuffed gem

The whole family will love this Mexican rice stuffed gem!

  • 1 hr 40 mins
  • 4
  • Intermediate

INGREDIENTS

  • 375ml soy milk
  • 125ml Spekko Saman White Rice
  • 5ml salt olive or avocado oil, for frying
  • 1 small red onion, chopped
  • 2 garlic cloves, crushed
  • 1 chilli, finely chopped (optional)
  • 1 ½ cups cooked IMBO Brown Lentils
  • 2 x 410g tins chopped tomatoes (see variation)
  • 125ml frozen peas (optional)
  • 4 whole gem squash
  • handful coriander, chopped
  • sweet chilli sauce, to serve

METHOD

  1. Bring the soy milk and salt to boil on high. Add the rice and cook for about 20 minutes until just tender. Set aside to cool.
  2. Meanwhile, heat a splash of oil on medium and sauté the onion, garlic and chilli. Add the lentils, tomatoes and peas and bring to boil. Stir in the rice and season.
  3. Preheat oven to 200°C. Cut off the tops of the gem squash and reserve the lids. Discard the seeds and membranes. Season the gems then spoon in the rice mixture. Replace the lids.
  4. Wrap each gem squash in a layer of foil and place on a baking tray. Roast for about 1 hour until tender.

Variation

Replace the chopped tomatoes with Mexican-style chopped tomatoes for extra flavour.

Sponsored by Spekko and IMBO for the dinner a day newsletter series. 

Tip

Replace the chopped tomatoes with Mexican-style chopped tomatoes for extra flavour.

Magazine issue date: September, 2015


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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