Tomato And Rice Casserole

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Tomato And Rice Casserole

 

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

 

Saute the rice in the butter in a fry pan until the rice is golden brown.

Put into the crock pot. Pour the tomato liquid, tomatoes, parsley, salt and

pepper into the crock pot and mix well. Cover and cook on low setting (200

degrees F - 100 degrees C) for six to eight hours. Sprinkle with Parmesan

cheese and chopped chives before serving.