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Rice Salad in Tomato Cups

Total Time

Prep: 20 min. + chilling


2 servings

I created this recipe for a contest a long time ago. With an abundance of tomatoes in our garden each year, I had to come up with something new. I serve this as a side dish or lively lunch.


  • 1 cup cooked rice
  • 1 hard-boiled large egg, chopped
  • 3 to 4 tablespoons mayonnaise
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped onion
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried parsley flakes
  • 1/8 teaspoon dried oregano
  • Dash pepper
  • 2 medium tomatoes


  1. In a bowl, combine the first nine ingredients; mix well. Cut a thin slice off the top of each tomato. Scoop out and discard pulp, leaving a 1/2-in. shell. cut a thin slice off bottom of tomatoes to level if necessary. Fill with rice salad. Cover and refrigerate for 1 hour or until serving.

Nutrition Facts

1 each: 326 calories, 20g fat (3g saturated fat), 114mg cholesterol, 161mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 7g protein.

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