Recipe for Tomato and Rice Casserole

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Yield:

Ingredients:

Amount	Ingredient
4 tsp	Butter
1/2 cup	Uncooked Rice
1 cup	Liquid from canned tomatoes
3/4 cup	Canned tomatoes drained
2 tsp	Chopped parsley
1/2 tsp	Salt
1/2 tsp	Pepper
4 tbl	Grated Parmesan cheese

Instructions:

Instructions: 1. Saute the rice in the butter in a fry pan until the rice is golden brown. Put into the crock pot.

2. Pour the tomato liquid, tomatoes, parsley, salt and pepper into the crock pot and mix well.

3. Cover and cook on low setting (200F - 100C) for six to eight hours.

4. Sprinkle with Parmesan cheese and chopped chives before serving.

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