Rice Salad in Tomato Cups Recipe

Rice Salad in Tomato Cups Recipe photo by Taste of Home

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I created this recipe for a contest a long time ago. With an abundance of tomatoes in our garden each year, I had to come up with something new. I serve this as a side dish or lively lunch.

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Rice Salad in Tomato Cups Recipe

Prep: 20 min. + chilling

Yield: 2 Servings

20 20

Ingredients

1 cup cooked rice
1 hard-cooked egg, chopped
3 to 4 tablespoons mayonnaise
1 tablespoon chopped celery
1 tablespoon chopped onion
1/4 teaspoon dried basil
1/4 teaspoon dried parsley flakes
1/8 teaspoon dried oregano
Dash pepper
2 medium tomatoes

Directions

In a bowl, combine the first nine ingredients; mix well. Cut a thin slice off the top of each tomato. Scoop out and discard pulp, leaving a 1/2-in. shell. cut a thin slice off bottom of tomatoes to level if necessary. Fill with rice salad. Cover and refrigerate for 1 hour or until serving. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 326 calories, 20 g fat (3 g saturated fat), 114 mg cholesterol, 161 mg sodium, 30 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Rice Salad in Tomato Cups in Reminisce Extra April 2003, p52