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Ingredients20 m servings
Original recipe yields 2 servings
- In a bowl, combine the first nine ingredients; mix well. Cut a thin slice off the top of each tomato. Scoop out and discard pulp, leaving a 1/2-in. shell. cut a thin slice off bottom of tomatoes to level if necessary. Fill with rice salad. Cover and refrigerate for 1 hour or until serving.
ReviewsRead all reviews 2
A rice and tomatoes salad with a nice presentation... Not bad at all, but even better if you add tuna and chopped olives to the stuffing :) Oh, and don't discard all of the pulp, it tastes good!