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+ servings

Cheddar-Chorizo Broccoli Rice in Tomato Bowls

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main
Servings: 4
Author: Pam - For the Love of Cooking / Original by Chrissy Tiegen - Cravings Hungry for More


  • 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
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  • 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!