- 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.
Happy Crocking!
For over 400 more recipes, click here to get our eBook!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
