1 lg. onion, sliced into thin rings
1 lg. carrot, sliced
1 celery stalk, sliced
1 sm. can green peas
2 tbsp. butter
1 can chicken broth
1/4 tsp. thyme
1 1/2 c. Minute rice

Saute onion, carrot and celery in butter until tender, not browned. Add chicken broth and thyme. Bring to a full boil. Stir in peas and dry rice. Cover and cook until rice is done.