Serves: 8
Prep Time: 40 minutes
Meal Occasion: Afternoon Snack, Appetizer, Morning Snack, Main Dish, Lunch, Dinner, Side Dish
Cuisine Type: Creole, Southwestern
Ingredients
| 1 | cup UNCLE BEN’S® Instant Rice |
| 1/3 | cup crisp bacon bits crisp fried and drained |
| 8 | large tomatoes |
| 1/2 | cup onion diced |
| 1/4 | cup cilantro leaves finely diced |
| 1 | tsp. garlic minced |
| 2/3 | cup chicken stock |
| 1/2 | cup green bell pepper diced |
| 1/2 | tsp. ground cumin |
| 1 | tsp. vegetable oil |
| 1/2 | tsp. salt |
| salt and pepper to taste |
Instructions
1. Cook bacon and set aside.
2. Heat oil in a non-stick pan and sauté minced garlic, diced onions and green peppers until softened. Add cumin, salt, rice and chicken stock.
3. Bring to a boil, cover and remove from heat.
4. Remove the tops from the tomatoes. Scoop out the centers (into a bowl) and place the hollow tomatoes on a baking sheet.
5. Cut the reserved tomato centers into a fine dice. Add cooked rice mixture, cilantro and bacon bits. Season as desired with salt & pepper.
6. Fill tomatoes with rice mixture. Brush lightly with oil and bake in a 180C (350F) oven for 10 - 15 minutes.
