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 rice in butter in fry pan until rice is golden brown.
Put in crock pot
Pour tomato liquid, tomatoes, parsley, salt & pepper into pot. Mix well
Cover & cook on low 6-8 hours
Sprinkle with parmesan cheese & chopped chives before serving
Serves 4
Recipe submitted by florentine on 11/18/98
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