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Rice Stuffed Tomatoes

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Ingredients
  Water 1⁄2 Cup (8 tbs)
  Instant chicken bouillon 1 Tablespoon
  Instant minced onion 1 Teaspoon
  Process american cheese slices 1 1⁄2 Ounce (2 Slices, 3/4 Ounce Each)
  Uncooked instant rice 1⁄2 Cup (8 tbs)
  Parsley flakes 1 Teaspoon
  Tomatoes 6 Medium
Directions

Heat water, bouillon and onion to boiling in 1-quart saucepan.
Stir in cheese until smooth.
Stir in rice and parsley; remove from heat.
Cover and let stand 10 minutes.
Remove stem ends from tomatoes; cut thin slice from bottom of each tomato to prevent tipping.
Remove pulp from each tomato, leaving a 1/4-inch wall.
Chop enough pulp to measure 1/4 cup; stir into rice.
Place tomatoes in ungreased 12 x 7 1/2 x 2-inch baking dish.
Fill tomatoes with rice mixture.
Cover and refrigerate no longer than 24 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Rice
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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