4 tsp butter
1/2 upup uncooked rice
1 cup liquid from canned tomatoes
1 & 3/4 cup canned tomatoes, drained
2 tsp chopped parsley
1 & 1/2 tsp salt
1/2 tsp pepper
4 Tbs grated Parmesan cheese
Chopped chives | | | Saute rice in butter in fry pan until rice is golden brown. Put in crockpot. Pour tomato liquid, tomatoes, parsley, salt & pepper into pot. Mix well. Cover & cook on low 6-8 hours. Sprinkle with parmesan cheese & chopped chives before serving.
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