Rice-stuffed Tomatoes

Description
Makes 4 servings

Ingredients

 * 1 x 10-ounce package frozen chopped spinach, thawed and undrained
 * 2 cups hot cooked rice, cooked in chicken broth
 * ½ cup grated Parmesan cheese
 * ½ teaspoon seasoned salt
 * ½ teaspoon garlic powder
 * ½ teaspoon dried crushed basil leaves
 * 4 large tomatoes
 * 1 tablespoon olive oil

Directions

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