Rice and Spinach-filled Baked Tomato

Makes 4 servings

Ingredients

• 8 ounces fresh spinach, steamed or one 10-ounce package frozen chopped spinach, thawed and drained
• 2 cups cooked medium-grain rice (cooked in chicken broth)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 medium tomatoes
• 2 tablespoons olive oil

Directions

1. Puree spinach in food processor or blender. Add to rice and stir. Add salt and pepper to mixture; stir and set aside.
2. Core tomatoes. Slice tops of tomatoes and reserve. Scoop out pulp of tomatoes and discard.
3. Spoon rice mixture into tomatoes; replace tops. Place tomatoes in shallow baking dish. Drizzle with olive oil. Bake at 400°D for 15 to 20 minutes.