Crock Pot Tomato and Rice Casserole

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. 1

   In a skillet, saute the rice in butter until the rice is golden brown; place in crock pot.

2. 2

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

3. 3

   Cover and cook on LOW setting for 6 to 8 hours.

4. 4

   Before serving, sprinkle with grated Parmesan cheese and chopped chives.