With hearty rice, sweet, corn, and plenty of cheese stuffed inside ripe red tomatoes, this easy recipe is one of those vegetable side dishes you can serve with just about anything! Call on it to round out a simple dinner of grilled, roasted, or sauteed meat.
Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with non-stick cooking spray; set aside. Cut off tops of the tomatoes. Using a melon baller or small spoon, carefully scoop out the core, seeds, and pulp of each tomato, leaving about a 1/4-inch-thick shell. Discard the tomato cores, seeds, and pulp. Place tomatoes, top sides down, on paper towels to drain.
In a medium saucepan heat oil over medium-high heat. Add onion, garlic, salt, and oregano; cook and stir for 2 minutes. Stir in rice; cook and stir for 1 minute. Add the water and the 3/4 cup salsa. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender. Remove from heat. Stir in corn; stir in 1/2 cup of the cheese. Let stand, covered, for 5 minutes.
Place tomatoes in the prepared baking dish. Carefully fill the tomatoes with the rice mixture, using about 1/2 cup for each tomato. Sprinkle with the remaining 1/2 cup cheese. Bake for 30 to 35 minutes or just until heated through and cheese is melted and bubbly. Let stand for 5 minutes before serving. Sprinkle with cilantro. If desired, serve with additional salsa.