RICE SALAD IN TOMATO CUPS

Rice Salad in Tomato Cups image

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.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 cup cooked rice
1 hard-boiled large 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

Steps:

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.

Nutrition Facts : Calories 326 calories, Fat 20g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 161mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.