- 3 cups cooked Texmati® White Rice
- 6 large heirloom tomatoes
- 8 oz fresh mozzarella
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinaigrette
- 2 tablepsoons olive oil
- cracked black pepper to taste
- Slice tomato and mozzarella into thin slices.
- In small bowl, combine rice, basil and vinaigrette. Layer tomato slices, rice mixture and mozzarella.
- Drizzle each serving with about 1 teaspoon olive oil.
- Top with fresh cracked pepper if desired.