Cheddar-Chorizo Broccoli Rice in Tomato Bowls
Servings 4
Equipment
- Large Baking Dish
- Large skillet
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
- 1¾ cups cooked rice
- 1¼ cups broccoli florets chopped finely
- Sea salt and freshly cracked pepper to taste
- ⅓ cup plain panko crumbs
- 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 off the top 1½ inches. 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 as 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 golden in color and smells 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 the mixture, and re-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 tightly.
- Sprinkle the panko mixture over each tomato to taste.
- Bake the tomatoes in the oven for 20-25 minutes.
- Remove from the oven and serve. Enjoy!