This Tomatoes With Rice Recipe Proves That Carbs Make Everything Better

Tomatoes stuffed with rice

What You’ll Need

6 firm round tomatoes
1 1/2 tbsp finely chopped garlic
6 basil leaves, torn. (You can use mint or parsley as well.)
5 tbsp olive oil (approximately 75 ml)
6 tablespoons arborio rice (or any other thick rice)
5 medium potatoes, peeled and cut into wedges
Salt, pepper and chilli flakes to taste
1.5 tbsp olive oil for baking

Here’s How You Can Put It All Together
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Toss the potato wedges with the rest of the olive oil, sprinkle well with salt and pepper and place them on a baking tray.
Fill each tomato with the rice mixture until three-quarters full put the tops of the tomatoes back on like a lid and put the tomatoes on top of the potatoes. Bake in a preheated oven at 180C for 1 hour 15 minutes or until the potatoes and tomatoes are cooked through and the rice is soft. Wait for 15 minutes before serving.

Tomatoes stuffed with rice