Black Beans and Rice Stuffed Tomatoes
Serves 6
Ingredients:
6 large tomatoes
1 cup shredded Monterey jack cheese (or any cheese
available)2 tablespoons extra virgin olive oil
1 cup Jasmine rice (or any rice you have; use with 4 cups of water)
2 cups of black beans (use with 5 cups of water)
2 garlic cloves
1/8 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
(Serene, 2018). Finished look
Optional toppings:
Sour cream
Green onions
Fresh cilantro
Directions:
Turn heat on medium and add oil to pan.
Add rice to pan and lightly brown rice in oil.
Pour in 4 cups of water into the pan, while adding salt and garlic powder.
Bring to a boil and then turn heat to low
Simmer for 25 minutes.
Using another pan, bring to a boil with the 5 cups of water
After boiling, add beans, garlic cloves, paprika, and salt.
Let beans boil for 40 minutes.
While the rice and beans are cooking, cut tops off the tomatoes and scoop out seeds and insides.
Place tomatoes on large baking dish and preheat oven to 425 F°
When the rice and beans are cooked, combine in one pan and add cheese and stir.
Add about 2 tsp of the mixed rice and beans into the tomatoes.
Bake for 15-20 minutes until tomatoes are softened.
Sprinkle with additional cheese if desired and bake for another 3-4 minutes until cheese is melted.
Remove from the oven and enjoy! (add green onions, cilantro, and sour cream if desired)
Inspired by www.houseofyum.com. Prepared by Lourdes Sosa, Sarah Guarisco, and Ruba Ansari. UTMB Nursing Students; July 2020.