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Tomato and Rice Casserole

4 ts Butter
1/2 c Uncooked Rice
1 c Liquid from canned tomatoes
1 3/4 c Canned tomatoes, drained
2 ts Chopped parsley
1 1/2 ts Salt
1/2 ts Pepper
4 tb Grated Parmesan cheese
Chopped chives

Sauté the rice in the butter in a fry pan until the rice is golden brown. Put into the slow cooker. Pour the tomato liquid, tomatoes, parsley, salt and pepper into the slow cooker and mix well. Cover and cook on low setting (200 degrees F - 100 degrees C) for six to eight hours. Sprinkle with Parmesan cheese and chopped chives before serving.

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