Tomates Rellenos


Special Menu: Tour of South America

4 medium tomatoes, tops sliced off and insides scooped out with melon baller

1/2 c amaranth
1 cup water
1/2 packet Sazón

simmer all for 15-20 minutes until thickened, set aside.

1 T olive oil
1 clove garlic, minced
1/2 red pepper, chopped
8 green olives, pitted and chopped
1/4 c corn
1/2 c kidney beans
1/2 cup Lima beans
2 T fresh parsley, chopped
1/2 packet Sazón
salt and pepper to taste

preheat 400
heat oil in large saucepan and saute red pepper and garlic.
add olives, corn, beans, limas, parsley, Sazón, and salt and pepper and heat until browning begins.
remove from heat and stir cooked amaranth into beany mixture.
place hollowed out tomatoes in a pyrex dish, and season with salt and pepper.
Fill tomatoes with mix, then cover with foil.
bake 30 minutes, garnish with additional parsley and olives.

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