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Rice Stuffed Tomatoes

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  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

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: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 708 Calories from Fat 134

% Daily Value*

Total Fat 15 g23%

Saturated Fat 8.6 g42.8%

Trans Fat 0 g

Cholesterol 40 mg13.3%

Sodium 73 mg3%

Total Carbohydrates 121 g40.3%

Dietary Fiber 12.5 g49.9%

Sugars 24.1 g

Protein 25 g50.9%

Vitamin A 141.3% Vitamin C 166.4%

Calcium 45.1% Iron 50.8%

*Based on a 2000 Calorie diet

Rice Stuffed Tomatoes Recipe