Crock Pot Recipes >

Tomato & Rice Casserole 4 teaspoons of butter 1/2 cup of uncooked rice 1 cup liquid from canned tomatoes 1 3/4 cup of canned tomatoes, drained 2 teaspoons of chopped parsley 1 1/2 teaspoons of salt 1/2 teaspoon of pepper 4 tablespoons of grated Parmesan cheese chopped chives Saute the rice in the butter in a frying pan until rice is golden brown. Put into crockery pot. Pour the tomato liquid, tomatoes, parsley, salt and pepper into the crockery pot and mix well. Cover and cook on low setting for 6 to 8 hours. Sprinkle with Parmesan cheese and chopped chives before serving. Serves 4