Stuffed Tomatoes With Rice
Stuffed tomatoes with rice offer a flavorful, savory dish featuring tender tomatoes filled with seasoned rice and herbs, perfect for light lunches or elegant dinners.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Wash the tomatoes, cut off the tops, and scoop out the insides.
- Saute chopped onions in oil until translucent.
- Add salt, pepper, and chopped Italian parsley to the onions.
- Wash and drain the rice.
- Add the rice and tomato insides to the onions and cook for a few minutes, stirring well.
- Stuff the prepared tomatoes with this rice mixture.
- Replace the tomato tops.
- Place the stuffed tomatoes in a small deep pan so they fit snugly without extra space.
- Pour 2 cups of water over the tomatoes.
- Bake for about 30 minutes at 375°F.
- Baste the tomatoes with their juices and gently push them down in the pan.
- Continue baking and basting every 15 minutes until no more juice remains, about 1 hour and 20 minutes.
- Remove from oven and cool.
- Serve cold, never warm.
Tips & Substitutions
For added flavor, consider using vegetable broth instead of water when baking the stuffed tomatoes. You can also substitute Uncle Ben's rice with quinoa or another grain for a different texture. Adding some diced bell peppers to the rice mixture can enhance the dish further. If you have leftover rice, it can be incorporated into dishes like Rice With Baby Lima Beans for another meal.
Serving Suggestions
These stuffed tomatoes are best served cold, allowing the flavors to meld beautifully. They pair nicely with a side salad or roasted vegetables. Consider serving them alongside a refreshing White Sangria for a light meal. For a more substantial dinner, complement the dish with a bowl of Tomato-Spinach Soup to round out the meal.
Storage & Reheating
Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to three days. To reheat, place them in an oven-safe dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. Avoid microwaving, as it can make the tomatoes mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Tomatoes With Rice contains roughly 20 calories, with 0g protein, 2g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 490mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of rice for this recipe?
Yes, you can use various types of rice such as jasmine, basmati, or even brown rice. Just be sure to adjust the cooking time and liquid amounts based on the rice type, as some may require longer cooking times or more water than Uncle Ben's rice.
How can I prevent the tomatoes from becoming too mushy while baking?
To prevent mushiness, ensure not to overbake the tomatoes. Start checking for doneness around the 30-minute mark and baste them regularly to keep them moist without losing their shape. Also, choose firmer varieties of tomatoes like Roma or beefsteak for better results.
Can I make these stuffed tomatoes ahead of time?
Absolutely! You can prepare the stuffed tomatoes a day in advance and store them in the refrigerator before baking. Just cover them tightly with plastic wrap. When you're ready to bake, let them sit at room temperature for about 30 minutes before putting them in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).