Provided by Nancy Harmon Jenkins
Categories side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to moderate (350 degrees).
- Cut a slice from the top of each tomato, then scoop out seeds and juice; take care not to break the walls. Strain juice and, if necessary, add water to make 6 tablespoons of liquid. Lightly oil a shallow baking dish with the salad oil. Put tomato shells in the dish and sprinkle 2 to 3 tablespoons of olive oil over the shells.
- Heat remaining olive oil in a heavy saucepan. Add parsley and garlic and saute over medium heat 3 minutes. Add rice and cook 3 minutes longer, stirring constantly. Add chicken bouillon. Cover and cook 10 minutes, or until rice is almost done.
- Remove rice from heat. Add salt and pepper to taste, and cinnamon.
- Fill tomato shells with rice mixture. Over each, pour about a tablespoon of reserved tomato juice-water mixture. Bake 30 to 40 minutes, until rice is tender and liquid is absorbed. If rice shows signs of drying out during baking, baste with a little hot water. May be eaten hot, at room temperature or cold.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 19 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 7691 milligrams, Sugar 4 grams, TransFat 0 grams
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