Tomato Rollenos

Recipe Ingredients

2 cups	474ml	Water
1 cup	160g / 5.6oz	Long-grain white rice - washed
1 teaspoon	5ml	Salt
1		Bay leaf
6		Tomatoes (large)
3 tablespoons	45ml	Olive oil
1		Onion - finely chopped
1		Celery stalk - finely chopped
2		Garlic cloves - chopped
2		Jalapeno chilies - seeded, chopped
1/8 teaspoon	0.6ml	Ground cloves
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1/2 cup	46g / 1.6oz	Coarsely-chopped almonds - toasted
1/4 cup	15g / 0.5oz	Dried currants
		Salt - to taste
		Freshly-ground black pepper - to taste
		Olive oil - for brushing

Recipe Instructions

Bring water, rice, salt and bay leaf to a boil in heavy medium saucepan. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed about 20 minutes. Remove from heat. Fluff with fork. Cool.

Preheat oven to 450 degrees.

Cut a 1-inch slice from top of each tomato; reserve tops. Working over bowl to catch juices, remove pulp from tomatoes, leaving shell intact. Strain seeds from juices. Finely chop tomato pulp and reserve with juices.

Heat oil in heavy large skillet over medium-high heat. Add onion and celery and saute until tender, about 5 minutes. Add garlic, jalapeno and cloves and stir 1 minute. Add reserved tomato pulp and juices. Stir until most of liquid evaporates. Stir in cilantro, almonds, currants and rice. Season to taste with salt and pepper.

Place tomato shells in individual ramekins. Divide filling among tomatoes. Top each with a tomato top. Brush tomatoes with oil. Place ramekins on baking sheet. Bake until tomatoes are tender, about 10 minutes. Serve hot.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6342 broadcast 01-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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