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
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.