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Made tonight, turned out pretty good. This is from a tapas cookbook I have, Tapas Fantasticas, and so technically produces 8 appetizers, but works as 2 entrees.
For the 3/4 c cooked rice and 3/4 c cooked chicken, I substituted around 3/4 cup turkey risotto and another 3/4 cup chopped leftover turkey.
Rice and Chicken-Stuffed Tomatoes
4 medium tomatoes about 2.5-3" diameter
1 Tbs olive oil
1/3 c finely chopped onion
pinch of saffron or turmeric
1 clove garlic, finely chopped
1/2 tsp dried marjoram
3/4 c cooked rice
3/4 cup diced cooked chicken
2 tbs chopped parsley
salt & pepper to taste
Heat oven to 350°
Cut tomatoes in half through stem, slice off teeeny tiny slice on bottom of tomato half to make it sit straight without tumping over. Scoop out insides, chop. Salt the shells lightly, turn over on plate to drain.
Heat olive oil in skillet on medium-low. Saute onion 4 to 5 minutes or until soft but not brown (or, as I did, get bored with waiting for oil to heat up and turn to medium for rest of recipe). Add saffron/turmeric, garlic, and marjoram and cook 1 min. Stir in rice, chicken, tomatoes, and parsley, mix well. Season with salt & pepper.
Divide stuffing among tomato halves, place in lightly oiled shallow baking pan. Bake until hot, about 15 minutes. Serve warm.
Would have been even better if it had bread crumbs on top. I think I'll do that next time I make them.
For the 3/4 c cooked rice and 3/4 c cooked chicken, I substituted around 3/4 cup turkey risotto and another 3/4 cup chopped leftover turkey.
Rice and Chicken-Stuffed Tomatoes
4 medium tomatoes about 2.5-3" diameter
1 Tbs olive oil
1/3 c finely chopped onion
pinch of saffron or turmeric
1 clove garlic, finely chopped
1/2 tsp dried marjoram
3/4 c cooked rice
3/4 cup diced cooked chicken
2 tbs chopped parsley
salt & pepper to taste
Heat oven to 350°
Cut tomatoes in half through stem, slice off teeeny tiny slice on bottom of tomato half to make it sit straight without tumping over. Scoop out insides, chop. Salt the shells lightly, turn over on plate to drain.
Heat olive oil in skillet on medium-low. Saute onion 4 to 5 minutes or until soft but not brown (or, as I did, get bored with waiting for oil to heat up and turn to medium for rest of recipe). Add saffron/turmeric, garlic, and marjoram and cook 1 min. Stir in rice, chicken, tomatoes, and parsley, mix well. Season with salt & pepper.
Divide stuffing among tomato halves, place in lightly oiled shallow baking pan. Bake until hot, about 15 minutes. Serve warm.
Would have been even better if it had bread crumbs on top. I think I'll do that next time I make them.