Tomatoes stuffed with Spring Ready Rice

INGREDIENTS

1 package of spring rice
5 tomatoes
1 drizzle of olive oil
Salt and black pepper to taste
Parsley to taste

Preheat the oven to 180ºC.
Using a knife, remove the tops of the tomatoes and use a spoon to remove the largest part of its interior.
Place the tomatoes in a dish and add a drizzle of olive oil, salt and ground pepper. Take it to oven for about 15 minutes.
Meanwhile, heat the spring rice in the microwave for two minutes. Mix the spring rice with chopped parsley.
Distribute the spring rice among the previously roasted tomatoes. Put it back in the oven, now at 200ºC, for another 10 minutes.

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