Crock Pot Tomato and Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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A nice side dish for your favorite meal. I use my Rival 6 quart crock pot with a two sided crock. I place this in one side and a vegetable in the other. Ingredients:
4 tablespoons butter |
1/2 cup uncooked rice |
1 3/4 cups canned tomatoes, drained |
1 cup juice, from canned tomatoes |
2 teaspoons chopped parsley |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
4 tablespoons grated parmesan cheese |
chopped chives |
Directions:
1. In a skillet, saute the rice in butter until the rice is golden brown; place in crock pot.
2. Pour the tomato liquid, tomatoes, parsley, salt and pepper into the crock pot; mix well.
3. Cover and cook on LOW setting for 6 to 8 hours.
4. Before serving, sprinkle with grated Parmesan cheese and chopped chives.
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