Mexicanish Stuffed Tomatoes

These tomatoes are a great summer side, and you get your starch and your veggies all in one nice little package. Or, the tomatoes could make a light meal when served with a salad.

We liked ours with skirt steak that had been rubbed with salt, pepper, and a lot of crushed garlic, then grilled.

Mexicanish Stuffed Tomatoes

• 6 medium tomatoes
• 1 cup Arborio rice
• Kernels from 2 ears of corn
• Half of a medium onion
• Salt and freshly ground pepper to taste
• 1/8 teaspoon cumin
• 1/8 teaspoon cayenne
• 1 tablespoon fresh, chopped cilantro
• 3/4 cup Monterey Jack cheese, divided

Preheat the oven to 400 degrees.
Slice the tops off of the tomatoes and carefully scoop out the insides, reserving the insides in a large bowl. Lightly salt the insides of the tomatoes and place them upside down on a plate or a layer of paper towels. Leave them like that for 10 minutes.

In the meantime, cook the rice according to package directions. In a large saute pan, cook the corn and onions until the onions are soft, but the corn retains a bit of crunch. Salt to taste.

Add the rice and the corn and onion mixture to the tomatoes in the large bowl. Add cumin, cayenne, lime juice, cilantro, and half a cup of the Monterey Jack cheese. Taste and add more seasonings or lime juice if necessary. 

Spoon the rice mixture into the tomatoes, top with the remaining 1/4 cup cheese, and bake for 25-40 minutes, until the tomatoes are tender and the cheese is browned, but the tomatoes are not yet falling apart.