Yield
6 servings.

Prep: 20 minutes Stand/Chill: 30 minutes

How to Make It

Step 1

Cut top off each tomato. Scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp to measure 1 cup; reserve remaining pulp for another use. Invert tomato shells on paper towels, and let stand 30 minutes.

Step 2

While tomato shells stand, combine 1 cup chopped tomato pulp, rice, and next 5 ingredients in a medium bowl. Cover and chill 30 minutes.

Step 3

To serve, spoon rice mixture evenly into tomato shells. Garnish with fresh cilantro, if desired.

Cooking Light The Lazy Gourmet

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