Sunwhite

Stuffed Tomatoes

Prep time

15min

Cook time

60min
Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 6 Beef Tomatoes

  • 3 tbsp Olive Oil

  • 1 Small Onion (finely chopped)

  • 150 g Sunwhite Medium Grain Rice (rinsed)

  • 1 tsp Tomato Purée

  • 2 tbsp Flat-Leaf Parsley (chopped)

  • 2 tbsp Mint Leaves (chopped)

  • 1 Lemon Zest (finely grated)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Stuffed Tomatoes

Method

  • Preheat the oven to 180°C.

  • Cut the tops off the tomatoes and, using a teaspoon, carefully scoop out the soft pulp and seeds and transfer to a bowl.

  • Put the tomato shells into a baking dish large enough to hold all the tomatoes sitting upright. Set aside.

  • Heat 2 tablespoons of the olive oil in a frying pan set over a low heat. Add the onion and fry for 10 minutes until softened.

  • Chop any larger pieces of reserved tomato pulp, then add to the pan with the rice, tomato purée and 100ml just-boiled water.

  • Season well with salt and pepper.

  • Bring the mixture to the boil and continue to cook for 12 minutes, stirring often, until the rice is almost cooked but still al dente. Remove from the heat and stir in the chopped flat-leaf parsley, and grated lemon zest.

  • Fill the prepared tomato shells with the rice mixture and return the tops.

  • Drizzle with the remaining oil, cover with foil, and bake in the preheated oven for 1 hour, until the rice is tender.

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