4 c. water
2 tbsp. butter
1 chicken flavor bouillon cube
1/2 tsp. turmeric
Salt
2 c. regular long grain rice
1/4 c. salad oil
1 med. onion, diced
2 med. red peppers, diced
3 med. green peppers, cut into bite-sized pieces
1/2 lb. mushrooms, sliced
2 tbsp. lemon juice

About 2 hours before serving:

In a 4 quart saucepan over high heat, heat water, butter, bouillon, turmeric and 1 teaspoon salt. Bring to a boil; add rice. Reduce heat to low. Cover and simmer 20 minutes or until rice is tender and all liquid is absorbed. Place rice in a large bowl.

Meanwhile, in a 10 inch skillet over medium heat, in hot salad oil, cook onion until tender, stirring occasionally. Stir in red and green peppers, mushrooms and 1/2 teaspoon salt. Cook until vegetables are tender. Spoon pepper mixture into bowl with rice. Add lemon juice. Mix gently with rubber spatula.