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Tomatoes Stuffed with Rice: A Delicious and Flavorful Dish
When it comes to simple yet flavorful dishes, stuffed vegetables are always a winning choice. Tomatoes stuffed with rice are a perfect example of how a few basic ingredients can come together to create something absolutely delightful. Whether you’re looking for a savory side dish, a light main course, or a unique appetizer, these stuffed tomatoes are both satisfying and versatile. Packed with tender rice, herbs, and spices, this dish is as healthy as it is tasty.
Let’s dive into this delicious recipe and discover how you can make these tomatoes stuffed with rice at home.
Why You’ll Love Stuffed Tomatoes with Rice
- Simple and Budget-Friendly: You don’t need expensive ingredients to make this dish. The main ingredients—tomatoes, rice, and a few pantry staples—are easy to find and affordable.
- Healthy and Flavorful: Tomatoes are packed with vitamins and antioxidants, while the rice gives you that hearty satisfaction. Plus, the herbs and spices elevate the flavor to a whole new level.
- Versatile: You can customize the filling with your favorite spices, veggies, or even protein, such as ground meat or cheese, making this dish as versatile as your taste buds allow.
- Easy to Prepare: This recipe is straightforward, with minimal steps required to create a showstopping meal. It’s perfect for a quick weeknight dinner or a gathering with family and friends.
Ingredients:
- 6 large ripe tomatoes
- 1 cup of long-grain rice (white or brown)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of salt (or to taste)
- 1/4 teaspoon of black pepper
- 2 tablespoons of tomato paste
- 2 cups of vegetable or chicken broth (or water)
- Fresh parsley for garnish (optional)
Optional Add-ins:
- Ground meat (beef, lamb, or chicken)
- Chopped vegetables (zucchini, bell peppers, or spinach)
- Cheese (feta, mozzarella, or Parmesan)
Instructions:
- Prepare the Tomatoes:
- Preheat your oven to 375°F (190°C).
- Wash the tomatoes and carefully slice off the tops. Scoop out the pulp and seeds using a spoon, leaving the tomato shells intact. Set the hollowed tomatoes aside. You can chop the pulp and set it aside to add to the rice filling later for extra flavor.
- Cook the Rice:
- In a medium saucepan, bring the vegetable or chicken broth (or water) to a boil. Add the rice, reduce the heat to low, and cover. Let the rice cook for about 15-20 minutes (or follow the instructions on the package for your rice type). Once the rice is cooked, set it aside.
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 5 minutes).
- Add the tomato paste to the skillet and cook for another 2 minutes, allowing it to deepen in flavor.
- Stir in the cooked rice, oregano, basil, salt, and
