Stuffed Tomatoes with Rice
4 large tomatoes
4 tbsps uncooked rice (1 tbsp per tomato)
4 tbsps vegetable stock
Salt and black pepper
Olive oil
4 parsley sprigs
1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. Wash tomatoes and slice off stem ends. Gently scoop out pulp and flesh. Discard pulp.
3. Chop tomato flesh. Combine it with rice, salt and pepper.
4. Spoon an equal amount of mixture into each tomato. Be cautious of not packing rice too tightly as it expand during cooking.
5. Pour 1 tbsps vegetable stock in each tomato.
6. Place stuffed tomatoes into prepared baking dish.
7. Pour some oil on top of tomatoes.
8. Bake in preheated oven for 20 to 25 minutes or until rice is cooked. Garnish with parsley sprigs.
