Cookwares

• Plancha
• Gratin dish

Method

1. 1Step : Preheat the plancha to 170°C.
2. 2Step : Rinse and soak the rice in cold water for 15 minutes.
3. 3Step : Cut the tops off the tomatoes, scoop them out, and blend the flesh. Top up with water if necessary to get 60 cl of liquid.
4. 4Step : Chop the leftover barbecue meat, onions, and garlic, and mix everything together.
5. 5Step : Dice the chorizo and add it to the mixture along with the breadcrumbs. Pour in 2 tablespoons of olive oil. Season with salt, pepper, add a pinch of Espelette pepper and mix.
6. 6Step : Stuff the tomatoes with this mixture, then replace the tops.
7. 7Step : Drain the rice and spread it across the bottom of the baking dish. Place the tomatoes on top and pour over the tomato juice. Add the sprigs of thyme and place on the plancha. Close the lid and cook for about 30 minutes.
8. 8Step : Enjoy immediately.