Wash the quail thoroughly and soak in vinegar and lemon juice.

Prepare the rice stuffing: In a food processor, chop 1 onion with 1 tomato.

In a pot over medium heat, add the butter and 2 tablespoons corn oil. Add the chopped onion and tomato and sauté for a few minutes. (You can also add the cleaned and soaked quail liver and gizzards if desired.)

Add the spices and stir. Add the rinsed rice and stir for a bit, then pour in 1 cup water (about 240 ml). Cover and cook until the water is absorbed, then remove from heat.

Prepare the quail marinade: Finely chop 1 onion and 1 tomato, then mix with 2 tablespoons tomato paste, 1 tablespoon ketchup, 1 tablespoon corn oil, and the quail seasoning. Mix well.

Stuff the quail with the prepared rice mixture and secure the legs together.

Brush the outside of the quail with the marinade and arrange in a baking dish with 3/4 cup water (about 180 ml).

Cover the dish with foil and bake in the oven for 30 to 45 minutes.

Once cooked, remove the foil and broil until the quail is golden brown.