1 cup of rice
2 cups of water
3 tablespoons of salt
6 large tomatoes
1/4 teaspoon of black pepper
1/2 cup of grated mozzarella cheese
1/3 cup of grated Parmesan cheese
2 tablespoons of chopped parsley
1/4 cup of olive oil
1 cup of rice
2 cups of water
3 tablespoons of salt
6 large tomatoes
1/4 teaspoon of black pepper
1/2 cup of grated mozzarella cheese
1/3 cup of grated Parmesan cheese
2 tablespoons of chopped parsley
1/4 cup of olive oil
In a medium-sized refrigerator, combine the rice, water, and one tablespoon of salt
Mix well, cover, and cook in the microwave at high power for 11 minutes, stirring halfway through
The rice should be soft by then
With a knife, cut off the top portion of each tomato, forming a lid
Reserve them
Using a spoon, remove the seeds and discard them
Season the interior of the tomatoes with the remaining salt and black pepper
Remove the cooked rice from the microwave
Add the grated cheeses, chopped parsley, and olive oil
Mix well
Stuff the reserved tomatoes with this mixture and cover with the reserved lids
Arrange on a platter, cooked in the microwave at high power for 7 minutes or until the cheese is melted
Transfer to a serving dish, let it rest for 5 minutes, and serve immediately.
