Ingredients
3 cups cooked rice2 large eggs, lightly beaten1 can (12 ounces) evaporated milk1 cup shredded Swiss cheese1 cup shredded cheddar cheese1 medium onion, chopped1/2 cup minced fresh parsley6 tablespoons water2 tablespoons canola oil1 garlic clove, minced1-1/2 teaspoons salt1/4 teaspoon pepper
Preparation
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2-1/2 to 3 hours or until a thermometer reads 160°.
