Rice Stuffed Tomatoes

This recipe is inspired by my friend's #PaImpressToHusband dishes -- wherein she gets inspirations from the recipes on the internet and recreates it with the ingredients that is readily available in her home. I loved how she was able to experiment on basic dishes and somehow managed to transform it to an interesting, restaurant-style meal! Ang swerte ni husband sayo, Jeza!

I loved the idea and decided to do it for my little brother as well. 

For starters, I decided to make Rice Stuffed Tomatoes!

It's so simple and it tastes great! One way to convince the brother in eating his veggies too! Haha!

I've listed the ingredients below, but you can use any left overs you have on the fridge. Feel free to experiment, play around with it and make it your own! This is basically just fried rice stuffed in tomatoes, after all. So, you can't really mess this one up. You can choose whichever ingredient you want! 

Ooh! Crispy bacon bits sounds good! Poached eggs too! How about more veggies?
Try it for your husband, brother or anyone you want to share a meal with and let me know how it goes! :)

Cook Time: 30 minutes

Number of Serving: 2 to 3 servings

Difficulty:     

Ingredients:

  • 1/2 cup olive oil

  • 4 cloves of garlic, minced
  • 1 small onion, diced

  • 2 cups of rice

  • 1/2 cup ground pork

  • 2 pieces of longanisa (or any kind of meat of your choice)

  • 3 large tomatoes

  • 1/4 cup grated Parmesan cheese

  • a dash of salt and pepper to taste

Cooking Procedure:

Cut the top off each tomato to make a cup; the top will act as a cap for the stuffed tomatoes later on.
Scoop the pulp and juice from each tomato, leaving a half inch shell; set it aside.
Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain.



Fried Rice: Saute garlic, onion and the reserved tomato on a skillet over low heat.
Add the ground pork, and cook until it's evenly browned.
Toss in the chopped longanisa (or any meat of your choice) then season with salt and pepper.

Add the tomato juice and cook until the liquid evaporates completely.

Mix in the rice and let sit for a few minutes before stirring..
Do this for about 10 minutes, or until the rice is slightly crisp.

Spoon the rice mixture into the tomato cups and sprinkle the grated parmesan cheese on top.
Drizzle a bit of olive oil onto the cheese and place the tomato slices atop of each cup.

Bake for about 15 -20 minutes at 350 degrees Fahrenheit, or until the cheese is golden brown.

If you do not have a baking oven, you may use a large pan to heat the tomatoes; 

just make sure to cover the pan for a few minutes to evenly steam the tomato cups.

Serve hot or at room temperature.

Happy Eating!~