Cheddar-Chorizo Broccoli Rice in Tomato Bowls

 

I recently splurged on a new cookbook and have so many recipes bookmarked! This cheddar-chorizo broccoli rice in tomato bowls recipe is from Chrissy Teigen’s cookbook: Cravings–Hungry for More. These tasty stuffed tomato bowls were easy to throw together, smelled amazing while baking, had a great combination of flavors & textures, and were on the table quickly. These stuffed tomatoes paired well with a simple salad and some crusty freshly baked bread.

Cheddar-Chorizo Broccoli Rice in Tomato Bowls

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
• ½ cup + 1 tbsp Parmesan cheese grated, divided
• 1 ¾ cups cooked rice
• 1 ¼ cups broccoli florets, chopped finely
• Sea salt and freshly cracked pepper, to taste
• ⅓ cup plain panko crumbs
• 2 tsp olive oil, to taste

 

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 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!