Tomato And Rice Casserole Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 tsp: Butter,
1 1/2 tsp: Salt,
1/2 cup: Uncooked Rice,
1/2 tsp: Pepper,
1 cup: Liquid from canned tomatoes,
4 tbsp: Grated Parmesan cheese,
1 3/4 cup: Canned tomatoes, drained
Chopped chives,
2 tsp: Chopped parsley,
Directions:
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 (200oF - 100oC) for six to eight
hours.
4. Sprinkle with Parmesan cheese and chopped chives before serving.
Source from luhu.jp
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 (200oF - 100oC) for six to eight
hours.
4. Sprinkle with Parmesan cheese and chopped chives before serving.
Source from luhu.jp