Rice Stuffed Tomatoes
|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|
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.