Tomato and rice casserole

4 servings

Ingredients

Quantity Ingredient
4 teaspoons Butter
½ cup Uncooked Rice
1 cup Liquid from canned tomatoes
1¾ cup Canned tomatoes, drained
2 teaspoons Chopped parsley
1½ teaspoon Salt
½ teaspoon Pepper
4 tablespoons Grated Parmesan cheese
Chopped chives

Directions

1. Saute the rice in the butter in a fry pan until the rice is golden brown. Put into the crock pot. 2. Pour the tomato liquid, tomatoes, parsley, salt and pepper into the crock pot and mix well.

3. Cover and cook on low setting (200oF - 100oC) for six to eight hours.

4. Sprinkle with Parmesan cheese and chopped chives before serving.

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