Amount
Ingredient
Preparation



4
teaspoons
butter





1/2
cup
rice

uncooked



1 3/4
cup
tomatoes, canned with juice





2
teaspoons
parsley

fresh, chopped



1 1/2
teaspoon
salt





1/2
teaspoon
pepper





4
tablespoons
parmesan cheese

grated



1
x
chives

fresh, chopped

 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