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Ingredientes
- 4 lrg hard fresh Florida tomatoes (about 2 pounds)
- 2 Tbsp. extra virgin olive oil
- 1 c. minced onion
- 8 ounce grnd lamb Or possibly 8 ounces grnd beef
- 1/3 c. uncooked rice -- (regular cooking)
- 1 c. loosely-packed fresh basil -- minced (about 1/3 c.) Or possibly 2 Tbsp. dry basil
- 1/2 tsp grnd cumin
- 1 1/4 tsp salt
- 1/2 tsp grnd black pepper
Direcciones
- Use tomatoes held at room temperature till fully ripe. Cut a thin slice from top of each tomato; remove pulp leaving a 1/4 inch thick shell; set aside. Chop pulp (makes about 1 1/2 c.). In a medium skillet over medium heat, heat oil; add in onion; cook and stir till tender, about 5 min. Add in lamb; cook and stir for about 2 min, breaking up meat. Stir in rice, basil, cumin, salt, pepper, 1 c. water and reserved minced tomato pulp. Bring to a boil; reduce heat and simmer covered, till rice is tender, about 20 min. Spoon rice mix into reserved tomato shells. Place stuffed tomatoes in the skillet along with 1 c. water. Bring to a boil, reduce heat and simmer covered, till tomatoes are tender, about 10 min. Garnish with fresh basil, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 181 | 62% |
| Total Fat 20.23g | 25% |
| Saturated Fat 6.76g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 763mg | 32% |
| Potassium 204mg | 6% |
| Total Carbs 15.97g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.55g | 1% |
| Protein 10.96g | 18% |
