Chili Salad In Cherry Tomatoes
|Rice||1⁄2 Cup (8 tbs) (Brand)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Canned pitted ripe olives||3 1⁄2 Ounce, drained and chopped (1 Can)|
|Green onions||3 , chopped|
|Cherry tomatoes||8 Dozen|
Cook rice with water, 1/2 teaspoon salt and butter or margarine according to package directions for half the basic recipe.
Cover and chill well.
Add sour cream, mayonnaise and salt.
Add green chilies, olives and green onions; mix.
Chill until serving time.
Cut off top 1/3 of each cherry tomato.
Remove seeds and pulp with a small spoon.
Drain insides of tomatoes well.
Fill each tomato with salad, using about a rounded teaspoonful of salad for each one, depending on size of tomato.