Baked Stuffed Zucchini in Tomato Sauce with White Rice

**For the Stuffed Zucchini:** To prepare the zucchini, cut off their tops, then peel most of the skin (or leave it entirely on). Carefully hollow out the middle of each zucchini. Fry the hollowed zucchini in some oil on all sides until lightly browned. Stuff each zucchini with the ground beef filling and place them into a baking dish.

**For the Sauce:** In a pan, sauté the garlic and cilantro in 2 tablespoons of oil. Once fragrant, add 1.5 teaspoons of chicken bouillon, 1 unit of salt, and 0.5 teaspoon of black pepper, mixing well. Next, stir in the 6oz can of tomato paste until combined. Finally, pour in 4 cups of water, mixing everything thoroughly. Pour this entire sauce mixture over the stuffed zucchini in the baking dish.

**Baking:** Place the baking dish with the stuffed zucchini and sauce into an oven preheated to 400°F (200°C) and bake for 35 to 40 minutes.

**For the White Rice:** Rinse the 3 cups of basmati rice thoroughly under cold water until the water runs clear. In a medium pot, combine the rinsed rice, 3 cups of hot water, 4 tablespoons of oil, and 1.5 tablespoons of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for about 15-20 minutes, or until all the water has been absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork and serving alongside the stuffed zucchini.