Cold Tomatoes Valenciana

This is fabulous and really easy to make. It is better cold and wonderful as leftovers.

In a medium saucepan , cook rice according to the package directions.

Set aside to cool.

Meanwhile , cut a lid top off of each tomato.

Hollow out the inside , leaving a shell.

Invert in a colander to drain.

Dice the removed tomato.

In a large bowl , mixed the cooled rice with scallion , peas , artichoke hearts and their marinade.

Add the diced tomato.

In a small bowl , whisk lemon juice , olive oil , mustard , salt and pepper together.

Add to rice and mix well.

Fill each tomato with equal amounts of the rice mixture.

Sprinkle tops with parsley and serve cold.

mexican-style rice-a-roni, tomatoes, scallions, peas, marinated artichoke hearts, lemon juice, olive oil, dijon mustard, salt, black pepper, parsley