This post is part of the 10 Ingredient Challenge from our friends at Tabasco. They challenged us to see what we can do with a small list of ingredients that they provided.
This is the list:
The first recipe was a popular snack-time favorite in my house.
This next recipe gives a spin on the traditional stuffed tomatoes.
Spicy Rice-y Stuffed Tomatoes
1 cup white rice (or other short-grain white rice)
6 ripe but firm large tomatoes
4 tablespoons olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1/4 cup Original Red Tabasco sauce
1/4 cup grated Parmesan
Cook the rice according to package directions.
Preheat the oven to 350 degrees.
Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed out tomatoes in the dish.
Toss the rice with the reserved tomato juice and pulp. Add the Original Red Tabasco Sauce, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Mix well.
Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes.
I was compensated for the ingredients to make this recipe. All opinions are my own.