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    You are in: Home / Recipes / Cold Tomatoes Valenciana Recipe
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    Cold Tomatoes Valenciana

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    dicentra's Note:

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

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    Units: US | Metric


    1. 1
      In a medium saucepan, cook rice according to the package directions. Set aside to cool.
    2. 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. 3
      In a large bowl, mixed the cooled rice with scallion, peas, artichoke hearts and their marinade. Add the diced tomato.
    4. 4
      In a small bowl, whisk lemon juice, olive oil, mustard, salt and pepper together. Add to rice and mix well.
    5. 5
      Fill each tomato with equal amounts of the rice mixture. Sprinkle tops with parsley and serve cold.

    Ratings & Reviews:

    • on July 07, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cold Tomatoes Valenciana

    Serving Size: 1 (301 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 319.8
    Calories from Fat 248
    Total Fat 27.6 g
    Saturated Fat 3.8 g
    Cholesterol 0.0 mg
    Sodium 375.7 mg
    Total Carbohydrate 17.2 g
    Dietary Fiber 6.2 g
    Sugars 6.9 g
    Protein 4.7 g

    The following items or measurements are not included:

    Mexican-style Rice-A-Roni

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