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How To make Tomato And Rice Casserole

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Ingredients
4
teaspoon
butter
1/2
cup
rice, uncooked
1 3/4
cup
tomatoes, canned, drained
1
cup
liquid, from canned tomatoes
2
teaspoon
parsley, fresh, chopped
1 1/2
teaspoon
salt
1/2
teaspoon
pepper
4
tablespoon
parmesan cheese, grated
1

chives, fresh, chopped

Directions:
Saute 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 6-8 hours.
Sprinkle with parmesan cheese and chopped chives before serving.

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