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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
1 In a skillet, saute the rice in butter until the rice is golden brown; place in crock pot.
2 Pour the tomato liquid, tomatoes,parsley, salt and pepper into the crock pot; mix well.
3 Cover and cook on LOW setting for 6 to 8 hours.
4 Before serving, sprinkle with grated Parmesan cheese and chopped chives.