tomato and rice casserole

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Tomato and Rice Casserole (Crock Pot)

 

4 tsp butter

1/2 Cup uncooked rice

1 Cup liquid from canned tomatoes

1-3/4 Cup canned tomatoes, drained

2 tsp chopped parsley

1-1/2 tsp salt

1/2 tsp pepper

4 Tbsp grated Parmesan cheese

chopped chives

 

Saute the rice in butter in a fry pan till rice is golden brown

Put into the crock pot

Pour the tomato liquid, tomatoes, parsley, salt and pepper into the pot and

mix well Cover and cook low for 6-8 hours

Sprinkle with Parmesan cheese and chopped chives before serving

 

Serves Four

http://www.geocities.com/webcipes/rice/r1831.html

 

Happy Cooking!

Jenny M., Moderator

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