Cheddar-Chorizo Broccoli Rice in Tomato Bowls
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Cheddar-Chorizo Broccoli Rice in Tomato Bowls
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 4 extra large or 5-7 small firm tomatoes
- 9 oz pork chorizo casing removed
- 1 tbsp butter
- 1 tbsp flour
- 1 cup milk whole
- 1 cup cheddar cheese grated, sharp
- ½ cup Parmesan Cheese grated, divided, 1 tbsp
- 1¾ cups rice cooked
- 1¼ cups broccoli chopped finely, florets
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- ⅓ cup panko crumbs plain
- 2 tsp olive oil to taste
Instructions
- Preheat the oven to 425 degrees. Coat a baking dish with cooking spray.
- Prepare the tomatoes by cutting the top 1½ inches off them, and 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 large 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) and 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 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 the 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.
- 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.
- Bake the tomatoes by placing them in the oven and bake for 20-25 minutes.
- Remove from the oven and serve. Enjoy!
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