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Cheese rice in tomatoes

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 20 g butter
  • 4 cups water
  • 1 cube of stock
  • 2 cup(s) rice (long grain)
  • 3 small processed cheese wedges, 62.5 g each
  • 1 pack of mixed herbs, frozen
  • 8 large tomatoes
  • 1 pinch(s) of spice mix (Maggi No. 1)
  • 60 g cheese (Gouda), grated

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel the onion and dice it into small cubes. Heat the butter in a saucepan and sauté the diced onion. Add the water and bring to a boil. Dissolve the stock cubes in the butter. Add the long-grain rice, cover, and let it swell over low heat for about 20 minutes. Mash the cheese spread with a fork and stir it into the hot rice along with the herbs. Preheat the oven to 200°C. Wash the tomatoes, cut off one of the tops, and hollow out the tomatoes. Season with the seasoning mix and fill with the cheese rice. Sprinkle with Gouda cheese. Bake in the oven for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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