The quick stuffed tomatoes with rice are a unique dish, perfect for a quick and light lunch or to serve at a dinner with friends. It’s a very simple and quick recipe to make that involves using beef tomatoes that are hollowed out and then filled with a rice salad. In my version, I simply dressed the rice, previously boiled in a pressure cooker, with chopped basil and blended tomato pulp. Of course, you can enrich the rice with tuna, olives, arugula, peppers, corn, fish, herbs, cheese, or other ingredients of your choice. These quick stuffed tomatoes with rice will surely be a triumph of freshness and goodness.
You might also be interested in other recipes with cold rice:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 270.51 (Kcal)
- Carbohydrates 52.02 (g) of which sugars 5.30 (g)
- Proteins 4.45 (g)
- Fat 4.97 (g) of which saturated 0.75 (g)of which unsaturated 0.16 (g)
- Fibers 4.26 (g)
- Sodium 1,883.62 (mg)
Indicative values for a portion of 6 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 beef tomatoes
- 0.5 cup Carnaroli rice
- 1.25 cups water
- coarse salt (to taste)
- basil (to taste)
- 1 tbsp extra virgin olive oil
- salt (to taste)
Tools
- Pressure Cooker
- Colander
- 1 Immersion Blender
- Cutting Board
- Knife
Steps
First, cook the rice in plenty of salted water, or as I did in the pressure cooker. Then put the rice, water, and salt into the pot and close it, bringing it to full power. From the start of the whistle, cook for 4 minutes.
Once the cooking time has passed, gradually release the steam and pass the pot under cold water. Then open the pot, drain the rice, and rinse it under running water to stop the cooking process. Transfer it to a bowl, add a bit of oil, mix, and let it cool down.
In the meantime, prepare the tomatoes. Wash them very well and dry them with paper towels. Then cut off the top and, using a knife and a spoon, hollow them out, removing the pulp. Put it in the blender cup, adjust the salt, and blend until liquid.
Next, pour the juice into the bowl with the rice. Add the coarsely chopped basil, a bit more oil, and mix until all ingredients are well combined.
Now take the hollowed tomatoes and fill them with the previously prepared rice salad.
The stuffed tomatoes with rice are ready! Close them with the top and arrange them on a serving plate: they are ready to be served.
Variations and Tips for Quick Stuffed Tomatoes with Rice
The stuffed tomatoes can be stored for two or three days in the refrigerator.
You can enrich the rice salad with peppers, zucchini, corn, tuna, cheese, or other ingredients of your choice.
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FAQ Questions and Answers for Quick Stuffed Tomatoes with Rice
Can I use Basmati rice?
Yes, you can replace Carnaroli rice with Basmati rice.
