Rice Stuffed Tomatoes Recipe
Ingredients
| Water | 1/2 Cup (16 tbs) | |
| 1 tablespoon instant chicken bouillon | ||
| Instant minced onion | 1 Teaspoon | |
| American Cheese slice | 2 , Processed | |
| Uncooked instant rice | 1/2 Cup (16 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.
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.
Chef
