Tomato And Rice Casserole
A simple and scrumptious casserole that's easy to make when you're late to make dinner.
Yield
4 servingsPrep
30 minCook
6 hrsReady
6 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
butter
|
|
| ½ | cup |
rice
uncooked |
|
| 1 ¾ | cup |
tomatoes, canned with juice
|
|
| 2 | teaspoons |
parsley leaves
fresh, chopped |
|
| 1 ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 4 | tablespoons |
Parmesan cheese
grated |
|
| 1 | x |
chives
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
butter
|
|
| 118 | ml |
rice
uncooked |
|
| 414 | ml |
tomatoes, canned with juice
|
|
| 1E+1 | ml |
parsley leaves
fresh, chopped |
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 6E+1 | ml |
Parmesan cheese
grated |
|
| 1 | x |
chives
fresh, chopped |
*
|
Directions
Sauté the rice in the butter in a fry pan until the rice is golden brown. Put into the crockpot. Pour the tomato liquid, tomatoes, parsley, salt and pepper into the crockpot and mix well.
Cover and cook on Low setting for 6 to 8 hours.
Sprinkle with parmesan cheese and chopped chives before serving.
