Be the first to Stuffed tomatoes with brown rice, onion, and cheddar cheese.
Ingredients:
- 2 teaspoons butter
- 1/2 cup chopped onion
- 1 cup uncooked brown rice
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 3 tablespoons fresh chopped parsley
- 6 large tomatoes
- 1 cup shredded Cheddar cheese
Preparation:
Melt butter in a heavy skillet over medium low heat; add onions and cook until tender. Stir in rice, chicken broth, and lemon juice; bring to a boil. Reduce heat, cover, and simmer for 45 minutes, or until rice is tender. Remove from heat and stir with a fork to fluff rice. Stir in chopped parsley.
Core tomatoes, removing some of the loose pulp from the center. Fill each tomato with rice mixture then top with shredded cheese. Place in a large baking dish. Place stuffed tomatoes under broiler until cheese is melted. Stuffed tomatoes serve 6.
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