1. Prepare rice. Sauté 1 diced onion and diced garlic cloves in oil until lightly brown. Put in rice and 2 cups water and veggie bouillon. Cook for 5 minutes.
2. For veggies, cut the tops off the vegetables and with a spoon and knife, carve the insides out (exactly like carving a pumpkin). You can sauté the inside of the veggies with the garlic/onion and cook with the rice.
3. Place all carved veggies on baking sheet. Once rice is halfway cooked (5-10 minutes), still a little crunchy, spoon it into the carved veggies and place then in a large pot (top up, grouped tightly together).
4. Pour in the tomato puree, paste and 2 cups water. Add seasonings. Cover pot and cook over a low flame until vegetables are tender (a fork can pierce them easily) Approx. 15-20 minutes. '