Cold Tomatoes Valenciana

• 6 78 ounces Mexican-style Rice-A-Roni
• 4 large tomatoes
• 3 scallions, chopped
• 12 cup peas
• 1 (6 ounce) jar marinated artichoke hearts, chopped
• 2 tablespoons lemon juice
• 12 cup olive oil
• 2 teaspoons Dijon mustard
• 12 teaspoon salt
• 14 teaspoon black pepper
• 12 cup chopped parsley

1. In a medium saucepan, cook rice according to the package directions.
2. Set aside to cool.
3. Meanwhile, cut a lid top off of each tomato.
4. Hollow out the inside, leaving a shell.
5. Invert in a colander to drain.
6. Dice the removed tomato.
7. In a large bowl, mixed the cooled rice with scallion, peas, artichoke hearts and their marinade.
8. Add the diced tomato.
9. In a small bowl, whisk lemon juice, olive oil, mustard, salt and pepper together.
10. Add to rice and mix well.
11. Fill each tomato with equal amounts of the rice mixture.
12. Sprinkle tops with parsley and serve cold.

tomatoes, scallions, peas, lemon juice, olive oil, mustard, salt, black pepper, parsley

Taken from www.food.com/recipe/cold-tomatoes-valenciana-160955 (may not work)