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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Lightly coat a 2-quart rectangular baking dish with non-stick cooking spray; set aside. Cut off tops of the tomatoes. Using a melon baller or small spoon, carefully scoop out the core, seeds, and pulp of each tomato, leaving about a 1/4-inch-thick shell. Discard the tomato cores, seeds, and pulp. Place tomatoes, top sides down, on paper towels to drain.
In a medium saucepan heat oil over medium-high heat. Add onion, garlic, salt, and oregano; cook and stir for 2 minutes. Stir in rice; cook and stir for 1 minute. Add the water and the 3/4 cup salsa. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender. Remove from heat. Stir in corn; stir in 1/2 cup of the cheese. Let stand, covered, for 5 minutes.
Place tomatoes in the prepared baking dish. Carefully fill the tomatoes with the rice mixture, using about 1/2 cup for each tomato. Sprinkle with the remaining 1/2 cup cheese. Bake for 30 to 35 minutes or just until heated through and cheese is melted and bubbly. Let stand for 5 minutes before serving. Sprinkle with cilantro. If desired, serve with additional salsa.