1. Slice the tops off the tomatoes and scoop out the flesh and seeds. Season the insides of the tomatoes and place cut side down onto a kitchen-paper-lined board. Set aside.
2. Spray a large, non-stick frying pan with Fry Light and place over a medium heat. Add the spring onions, French beans, carrot and celery and stir-fry for 3–4 minutes. Add the stock and bring to the boil over a high heat. Reduce the heat and stir and cook for 3–4 minutes.
3. Add the cooked rice to the pan and stir to mix well. Cook for 3–4 minutes until the mixture is piping hot. Season well and remove from the heat.
4. Preheat the grill to hot. Place the tomatoes cut side up on a grill pan and divide the rice mixture between them. Sprinkle over the cheese and place under the grill for a few minutes or until the cheese starts to melt. Serve hot or at room temperature
