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Tomato halves are topped
with a mound of cheesy rice and broccoli mixture and baked.
Broccoli-Topped
Baked Tomatoes
- 1 (10-ounce) package frozen
chopped broccoli
1/2 cup chopped onion
2 cups cooked rice
3/4 cup grated sharp cheddar cheese
2 large eggs, slightly beaten
3/4 teaspoon salt
1/8 teaspoon ground black pepper
3 firm medium-sized tomatoes
- Cook broccoli and onion
according to broccoli package directions. Drain well.
- Combine broccoli, rice,
cheese, eggs, salt and pepper in large mixing bowl. Mix well.
- Cut tomatoes in half horizontally.
Sprinkle cut sides with salt and pepper. Top each with mound
of rice mixture (about 1/2 cup).
- Bake at 350°F (175°C)
20 minutes or until thoroughly heated.
Makes 6 servings.
Recipe provided courtesy
of USA Rice Federation.
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