1/2 cup butter or margarine
1 large onion -- thinly sliced
1 cup sliced fresh mushrooms
1/4 cup finely chopped green pepper
1 cup raw white rice
Dash dried thyme leaves
2 cups canned Chicken Broth
Preheat oven to 350o
Add 1/4 cup of butter to skillet, cook onion over medium heat until golden.
Add mushrooms and green pepper; cook until tender. Remove vegetables and set
In same skillet, heat remaining butter. Add rice and brown slightly, stirring over low heat. Stir in vegetables and thyme.
Meanwhile, heat chicken broth to boiling point. Stir into rice/vegetable
mixture; then turn into 1 quart casserole.
Cover, and bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Makes 6 servings.