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Rice Salad in Tomato Cups

 Rice Salad in Tomato Cups
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.
2 ServingsPrep: 20 min. + chilling


  • 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


  • 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.