- 14 1/2 oz. tomatoes, canned, diced, drained
- 6 scallions, sliced
- 2 garlic cloves, minced
- 1 tsp. italian seasoning
- 1 c. long-grain white or brown rice
- 2 c. chicken broth
1. In a 4-qt. crock pot, stir together tomatoes, scallions, garlic, Italian seasoning and rice until rice is well coated.
2. Add broth (for vegetarians you can use vegetable broth).
3. Cover. Cook on Low for 4 hours.
4. Fluff rice with a fork, then leave uncovered 15 minutes before serving.
Crock Pot Girl