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Cheddar-Chorizo Broccoli Rice in Tomato Bowls

Cheddar-Chorizo Broccoli Rice in Tomato Bowls

I wish you could smell my kitchen right now! I recently splurged on a few new cookbooks and I have so many recipes bookmarked!! This recipe is from Chrissy Tiegen’s cookbook: Cravings – Hungry for More. I decided to make this recipe because I had leftover rice in my fridge that needed to be used up. These tasty cheddar-chorizo broccoli rice in tomato bowls were fairly quick to throw together, smelled amazing while they baked, were on the table quickly, and were so tasty!! The softened baked tomatoes are sweet and stuffed with cheesy broccoli rice and some spicy chorizo then topped with a bit of crispy panko – such a great combination of flavors and textures. I served these stuffed tomatoes with a tossed salad and some crusty freshly baked bread. We all thought these tomato bowls were hearty, delicious, and so flavorful. I can’t wait to make more from this cookbook!

Cheddar-Chorizo Broccoli Rice in Tomato Bowls

How to Make Cheddar-Chorizo Broccoli Rice in Tomato Bowls

Preheat the oven to 425 degrees. Coat a baking dish with cooking spray.

Prepare the tomatoes by cutting the top 1 1/2 inches off of the tomatoes, then using a paring knife, cut away and scoop out the center flesh and seeds, leaving the outer layer of the tomato all around to create a tomato bowl. (Keep the tomato insides for another recipe like tomato soup or discard).

Cook the chorizo by heating a skillet over medium-high heat. Add the chorizo meat, casing removed, to the hot skillet. Cook, stirring often, until the fat is rendered and the chorizo crumbles are golden brown, about 6-7 minutes. Place the cooked chorizo on a paper towel lined plate to drain excess grease.

Make the cheesy rice filling by adding 1 tablespoon of butter to the hot skillet (or use 1 tablespoon of chorizo grease) then add the flour. Cook and whisk until it’s golden in color and smelling a bit nutty. Slowly whisk in the milk until well combined and thickened. Add the cheddar cheese and the Parmesan cheese then whisk until well combined and melted. Add the rice, chopped broccoli, and cooked chorizo; mix well. Taste and season with sea salt and freshly cracked pepper, to taste.

Make the panko mixture by combining the panko crumbs, olive oil, and remaining tablespoon of parmesan cheese; mix until well combined.

Place the tomatoes in the prepared baking dish then season them with sea salt and freshly cracked pepper, to taste.

Cheddar-Chorizo Broccoli Rice in Tomato Bowls

Fill the tomatoes with the rice mixture, making sure not to cram it in too tight.

Cheddar-Chorizo Broccoli Rice in Tomato Bowls

Sprinkle the panko mixture on top of each tomato, to taste.

Cheddar-Chorizo Broccoli Rice in Tomato Bowls

Place into the oven and bake for 20-25 minutes. Remove from the oven and serve. Enjoy!

Cheddar-Chorizo Broccoli Rice in Tomato Bowls

 

Cheddar-Chorizo Broccoli Rice in Tomato Bowls

Cheddar-Chorizo Broccoli Rice in Tomato Bowls

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main
Servings: 4
Author: Pam - For the Love of Cooking / Original by Chrissy Tiegen - Cravings Hungry for More

Ingredients

  • 4 extra large or 5-7 small firm tomatoes
  • 9 oz pork chorizo casing removed
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup whole milk
  • 1 cup sharp cheddar cheese grated
  • 1/2 cup + 1 tbsp Parmesan cheese grated, divided
  • 1 3/4 cups cooked rice
  • 1 1/4 cups broccoli florets chopped finely
  • Sea salt and freshly cracked pepper to taste.
  • 1/3 cup plain panko crumbs
  • 1-2 tsp olive oil to taste
  • <br>

Instructions

  • Preheat the oven to 425 degrees. Coat a baking dish with cooking spray.
  • Prepare the tomatoes by cutting the top 1 1/2 inches off of the tomatoes, then using a paring knife, cut away and scoop out the center flesh and seeds, leaving the outer layer of the tomato all around to create a tomato bowl. (Keep the tomato insides for another recipe like tomato soup or discard).
  • Cook the chorizo by heating a skillet over medium-high heat.
  • Add the chorizo meat, casing removed, to the hot skillet. Cook, stirring often, until the fat is rendered and the chorizo crumbles are golden brown, about 6-7 minutes.
  • Place the cooked chorizo on a paper towel lined plate to drain excess grease.
  • Make the cheesy rice filling by adding 1 tablespoon of butter to the hot skillet (or use 1 tablespoon of chorizo grease) then add the flour.
  • Cook and whisk until it's golden in color and smelling a bit nutty.
  • Slowly whisk in the milk until well combined and thickened.
  • Add the cheddar cheese and the Parmesan cheese then whisk until well combined and melted. Add the rice, chopped broccoli, and cooked chorizo; mix well. Taste and season with sea salt and freshly cracked pepper, to taste.
  • Make the panko mixture by combining the panko crumbs, olive oil, and remaining tablespoon of parmesan cheese; mix until well combined.
  • Finish by placing the tomatoes in the prepared baking dish then season them with sea salt and freshly cracked pepper, to taste.
  • Fill the tomatoes with the rice mixture, making sure not to cram it in too tight. Sprinkle the panko mixture on top of each tomato, to taste.
  • Place into the oven and bake for 20-25 minutes. Remove from the oven and serve. Enjoy!
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5 Comments

  1. I love stuffed veggies, from bell peppers, zucchini to tomatoes! These look fantastic.

  2. Great way to use up that leftover rice and the good tomatoes before the season comes to an end.

  3. I love the taste of chorizo, yum yum. Have a good day, Diane