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Rice Salad in Tomato Cups Recipe
Rice Salad in Tomato Cups Recipe photo by Taste of Home

Rice Salad in Tomato Cups Recipe

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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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 2 servings


  • 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

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.


  1. 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.
Originally published as Rice Salad in Tomato Cups in Reminisce Extra April 2003, p52

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