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Categories:Viewed: 53 - Published at: 5 years ago
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
Method
- In a skillet, saute the rice in butter until the rice is golden brown; place in crock pot.
- Pour the tomato liquid, tomatoes, parsley, salt and pepper into the crock pot; mix well.
- Cover and cook on LOW setting for 6 to 8 hours.
- Before serving, sprinkle with grated Parmesan cheese and chopped chives.
