Tomato & Rice Casserole

Tomato & Rice Casserole

Yield: 4 Servings
Ingredients and directions for this recipe
4 ts Butter
1/2 c Uncooked Rice
1 c Liquid from canned tomatoes
1 3/4 c Canned tomatoes, drained
2 ts Chopped parsley
1 1/2 ts Salt
1/2 ts Pepper
4 tb Grated Parmesan cheese
Chopped chives

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.