1/4 c. chopped onion
1/4 c. green pepper
1 c. hot water
1 c. uncooked long grain rice
1 tbsp. instant chicken bouillon
1/4 c. chopped celery
2 tbsp. butter
4 oz. can sliced mushrooms, drained

Combine onion, celery, green pepper and butter in 1 quart casserole. Microwave at high until vegetables are tender crisp, 3-5 minutes. Stir in remaining ingredients; cover. Microwave at high 5 minutes. Reduce power to medium; microwave until liquid is absorbed, 10-12 minutes. Let stand covered 5 minutes. Fluff with fork before serving.