Rice-stuffed Tomatoes

Description
Makes 4 servings.

Ingredients

 * 1 10-ounce package frozen chopped spinach, thawed and undrained
 * 2 cups hot cooked rice, cooked in chicken broth
 * 1/2 cup grated Parmesan cheese
 * 1/2 teaspoon seasoned salt
 * 1/2 teaspoon garlic powder
 * 1/2 teaspoon dried crushed basil leaves
 * 4 large tomatoes
 * 1 tablespoon olive oil

Directions

 * 1) Puree spinach in food processor or blender.
 * 2) Blend spinach, rice, cheese, salt, garlic powder and basil. Slice tops of tomatoes. Scoop out pulp of tomatoes.
 * 3) Spoon rice mixture into tomatoes. Place tomatoes in shallow baking dish. Drizzle with olive oil. Bake at 400 degrees 15 to 20 minutes.