Rice Stuffed Tomatoes
- 6 large firm tomatoes
- 1 1/2 cups long grain rice
- 1/2 bottle Bernsteins' Italian Dressing
- 1 cucumber, peeled and diced
Slice tops off tomatoes, retaining them for lids. Scoop out center portion of tomatoes and place upside-down to drain. Cook rice according to package directions. While still hot, add Italian Dressing and cucumber, tossing lightly. Cool rice and stuff into tomatoes. Replace lids and chill. Serve granished with parsley or watercress. Serves 6.