This Rice and Corn Salad-Stuffed Tomatoes recipe is sponsored by Sedano’s Festival of Savings. The opinions and text are all mines. Thanks for reading and supporting the brands that make Savoir Faire possible.
Summer is finally here and that means a festival of flavors on your table, without spending hours in the kitchen. Take a look at these rice and corn salad-stuffed tomatoes.
They are made with leftover rice and can be served as an appetizer, salad, or side dish. A true feast for the senses; they are full of colors, flavors, and textures. To get the wow factor, I drizzled them with a creamy mayo and cilantro sauce. They just scream Miami summer is here!
They are a true festival of flavors that I made thanks to Sedano’s. You definitely want to take advantage of the Festival of Savings, happening in the 35 Sedano’s stores across Florida. From 6.21.20 to 7.5.20, or while supplies last, grab your coupon booklet on your next trip to Sedano’s and enjoy saving while shopping in your favorite Latin grocery store.
Ingredients to Stuff the Tomatoes
Fresh produce to make these cuties includes tomatoes on the vine, corn on the cob, red onion, jalapeño peppers, red bell peppers, garlic, limes, and cilantro.
Besides that, I got three products, all of them staples in my kitchen:
- Mahatma® Rice, America’s favorite rice. I simply love their Jasmine rice but this time I chose white long rice to keep my recipe as Latin as it can be. During Festival of Savings, you can save 50¢ when you buy ONE (1) Mahatma White Rice 5 lb. product and save $1 when you buy ONE (1) Mahatma Jasmine Rice, 5 lb. product.
- Country Crock® Plant Based Olive Oil spread, the perfect addition while cooking my white rice. During Festival of Savings, you can save $1 on any ONE (1) Country Crock or Country Crock Plant Butter product.
- Hellmann’s® Mayonnaise, which now comes in a new 100% recycled plastic bottle. You can save 75¢ on any ONE (1) Hellmann’s Real Mayonnaise (20 oz. or larger) product during Festival of Savings.
Tips to Make the Best Salad-Stuffed Tomatoes
The following are my tips to make salad-stuffed tomatoes:
- Use leftover rice. Here is my recipe for fluffy white rice. Instead of oil, make it with Country Crock Plant Based Olive Oil spread.
- Choose round-shaped tomatoes; ripe but firm.
- Slice the tomatoes ⅓ inch from the top.
- Slice them again on the bottom, so they can stand.
- Scoop the tomatoes with a melon baller.
- Make the rice and corn salad by adding jalapeño, red bell pepper, chopped cilantro, and season with lime juice and salt, and let marinate in the refrigerator for at least 30 minutes before stuffing the tomatoes.
- Drizzle with the mayo-cilantro sauce, at serving time.
Sedano’s Festival of Savings
The following are the not-to-be-missed savings at this Sedano’s Festival of Savings, from 6.21.2020 to 7.5.2020, while supply lasts. You can also find a preview of the savings by clicking here.
- SAVE 50¢ When you buy ONE (1) Mahatma® White Rice 5 lb. product.
- SAVE $1.00 When you buy ONE (1) Mahatma® Jasmine Rice 5 lb. product.
- SAVE $1.00 on any ONE (1) Country Crock® or Country Crock® Plant Butter product.
- SAVE 75¢ on any ONE (1) Hellmann’s® Real Mayonnaise (20 oz. or larger) product.
- SAVE 75¢ on any TWO (2) Knorr® Ready to Heat products.
- SAVE 75¢ on any ONE (1) Lipton® Aguas Fresca (10 qt.) product.
- SAVE $1.00 on any ONE (1) AXE product (excludes trial and travel sizes).
- SAVE $1.00 on any ONE (1) Caress® product (excludes trial and travel sizes).
- SAVE $1.00 on any ONE (1) TRESemmé® product (excludes trial and travel sizes).
- SAVE $1.00 on any ONE (1) Dove Hair Care product (excludes trial and travel sizes).
Rice and Corn Salad-Stuffed Tomatoes Recipe
The following is my recipe. Thanks for subscribing to my YouTube channel.
Rice and Corn Salad-Stuffed Tomatoes
- 12 round-shaped tomatoes
- 1 cup leftover rice I used Mahatma Long Grain White Rice
- 1 cup corn kernels
- ⅓ cup red onion finely diced
- ¼ cup red bell pepper finely diced
- 4 tablespoons jalapeño pepper finely diced
- 1/3 cup fresh cilantro chopped
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- Sea salt
For the sauce
- 1 cup of Hellmann's Real Mayonnaise sea salt
- 2 garlic cloves peeled
- 1/2 jalapeño pepper seeded and deveined
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dry oregano
- 1/8 teaspoon all spice
- 2 tablespoons lime juice fresh
- In a bowl, combine all the ingredients for the salad but the tomatoes. Cover and refrigerate for at least 30 minutes.
- In the vase of a blender, add all the ingredients for the mayo-cilantro sauce and process until creamy and silky. Reserve.
- Slice tops off and bottom of the tomatoes.
- Core tomatoes and remove their interior flesh.
- Stuff the tomatoes with the salad. Keep them refrigerated until serving.
- Drizzle with mayo-cilantro sauce.
- The top and bottom slices of the tomatoes can be chopped and added to the salad.
- The pulp can be saved to make tomato sauce.
- The amount of mayo-cilantro sauce is more than what you need for this recipe. You can reduce the ingredient quantities but it may be hard to properly liquefy and get the creamy, silky texture.
- You can use this sauce to dip yuca fingers and tequeños in or to drizzle on seafood tacos, or simply as a dressing for green salads.