Tomato & 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.