CROCK POT TOMATO AND RICE CASSEROLE

Crock Pot Tomato and Rice Casserole image

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.

Provided by Audrey M

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 229.9, Fat 13.2, SaturatedFat 8.2, Cholesterol 34.9, Sodium 1165.4, Carbohydrate 23.9, Fiber 1.4, Sugar 2.8, Protein 4.5

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