1/4 c. chopped green pepper
1/8 c. chopped onion
1/4 c. chopped celery
1/4 c. butter
4 oz. can sliced mushrooms, drained
2 c. uncooked long grain rice
2 1/2 c. chicken broth

Combine green pepper, onion, celery and butter in a 2 quart casserole and microwave on high for 4 minutes. Add the mushrooms, rice and chicken broth and cover. Microwave on high for 8 minutes or until boiling. Stir and microwave another 10 to 13 minutes on "7". Let stand covered for 5 minutes or until all liquid is absorbed. Add 1 teaspoon of soy sauce if desired. Fluff rice and serve. Can be frozen and reheated.