Stuffed Tomatoes with Rice

Name: Stuffed Tomatoes with Rice
Yield: 4
Ingredients: '1/4 cup of uncooked rice'; 4 large tomatoes; Salt and black pepper to taste; 125g of Gouda or cheddar cheese, grated coarse; 1 tablespoon of chopped parsley; 1/2 teaspoon of dried dillweed; Mayonnaise; 2 tablespoons of olive oil

1
'1/4 cup of uncooked rice'
2
4 large tomatoes
3
Salt and black pepper to taste
4
125g of Gouda or cheddar cheese, grated coarse
5
1 tablespoon of chopped parsley
6
1/2 teaspoon of dried dillweed
7
Mayonnaise
8
2 tablespoons of olive oil

Ingredients

1
'1/4 cup of uncooked rice'
2
4 large tomatoes
3
Salt and black pepper to taste
4
125g of Gouda or cheddar cheese, grated coarse
5
1 tablespoon of chopped parsley
6
1/2 teaspoon of dried dillweed
7
Mayonnaise
8
2 tablespoons of olive oil

Directions

1
Cook the rice in boiling salted water for 15 minutes
2
Drain and rinse with cold water
3
Let it sit
4
Cut off the tops of the tomatoes and reserve
5
With a spoon, carefully remove the pulp from the tomatoes, leaving them with a thin layer
6
Chop the pulp and reserve
7
Season the tomato cavities with salt and pepper
8
In a bowl, mix well the rice, cheese, parsley, dillweed, tomato pulp, and mayonnaise to moisten the flavor
9
Fill each of the 4 tomatoes with the stuffing
10
Replace the reserved tops and press gently
11
Baste a baking dish with 1 tablespoon of olive oil
12
Place the tomatoes in the dish and drizzle with the remaining oil
13
Bake in a hot oven (220°C) for 25 minutes
14
Serve with accompaniment.