Tomato and rice casserole recipe

Recipe ingredients

• 4 teaspoons butter
• 1/2 cup uncooked rice
• 1 cup liquid from canned tomatoes
• 1 3/4 cups canned tomatoes, drained
• 2 teaspoons chopped parsley
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 4 tablespoons grated parmesan cheese
• Chopped chives

Recipe method

• 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 for six to eight hours.
• Sprinkle with parmesan cheese and chopped chives before serving.

Other crockpot recipes:

• Turkey ranchero recipe
• Waldorf Astoria stew recipe
• Wine simmered pork chops with walnuts recipe
• All day chicken recipe
• All day beef recipe

Tomato and rice casserole recipe