| Preparation time | 10 min |
| Cooking Time | 40 min |
| Ready In | 40 min |
| Level of Difficulty | Easy |
| Servings | 6 |
Ingredients
6 large tomatoes  1 cup shredded Monterey jack cheese (or any cheeseavailable)  2 tablespoons extra virgin olive oil 1 cup Jasmine rice (or any rice you have; use with 4 cups of water)2 cups of black beans (use with 5 cups of water)  2 garlic cloves1/8 teaspoon paprika 1 teaspoon salt  1 teaspoon garlic powder
Directions
- Turn heat on medium and add oil to pan.
- Add rice to pan and lightly brown rice in oil.
- Pour in 4 cups of water into the pan, while adding salt and garlic powder.
- Bring to a boil and then turn heat to low
- Simmer for 25 minutes.
- Using another pan, bring to a boil with the 5 cups of waterÂ
- After boiling, add beans, garlic cloves, paprika, and salt.Â
- Let beans boil for 40 minutes.Â
- While the rice and beans are cooking, cut tops off the tomatoes and scoop out seeds and insides.
- Place tomatoes on large baking dish and preheat oven to 425 F°
- When the rice and beans are cooked, combine in one pan and add cheese and stir.
- Add about 2 tsp of the mixed rice and beans into the tomatoes.
- Bake for 15-20 minutes until tomatoes are softened.
- Sprinkle with additional cheese if desired and bake for another 3-4 minutes until cheese is melted.
- Remove from the oven and enjoy! (add green onions, cilantro, and sour cream if desired)