Cold Tomatoes Valenciana

dicentra's Note:

This is fabulous and really easy to make. It is better cold and wonderful as leftovers.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 7 ounces mexican-style Rice-A-Roni
• 4 large tomatoes
• 3 scallions, chopped
• 1/2 cup peas
• 1 (6 ounce) jar marinated artichoke hearts, chopped
• 2 tablespoons lemon juice
• 1/2 cup olive oil
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped parsley

Directions:

1. In a medium saucepan, cook rice according to the package directions. Set aside to cool.
2. Meanwhile, cut a lid top off of each tomato. Hollow out the inside, leaving a shell. Invert in a colander to drain. Dice the removed tomato.
3. In a large bowl, mixed the cooled rice with scallion, peas, artichoke hearts and their marinade. Add the diced tomato.
4. In a small bowl, whisk lemon juice, olive oil, mustard, salt and pepper together. Add to rice and mix well.
5. Fill each tomato with equal amounts of the rice mixture. Sprinkle tops with parsley and serve cold.

Reviews

[Chef #292952]

This was great & easy to make. I added a few jalapeno peppers as we like spicy. This also makes a great cold salad without stufing it in the tomatoes, just chop them up and add the rice.