1/2 c. butter
1 lg. onion, sliced or chopped
1 c. sliced fresh mushrooms or 1 (6 oz.) can mushrooms (drained)
1/4 c. finely chopped green peppers
1 c. raw reg. white rice
Season salt to taste
2 c. chicken broth or bouillon
1 c. cooked chopped chicken

Preheat oven to 350 degrees. In 1/4 cup of hot butter, cook onions until golden then add mushrooms and green peppers. Cook until tender. Remove vegetables.

In same skillet, heat remaining butter. Add rice and brown slightly, stirring over low heat. Heat to boiling chicken broth. Pour together with rice, vegetables, meat, seasonings and broth into 2 quart baking dish and cover. Bake 30 to 40 minutes or until liquid is absorbed and rice is tender. (For more flavor, you can add a dash of curry powder.)