1/2 c. butter
1 lg. onion, thinly sliced
1 c. fresh mushrooms
2 c. canned chicken broth or bouillon
1/4 c. finely chopped green pepper
1 c. raw rice
Dash of thyme

Take 1/4 cup butter in skillet and cook onion over medium heat until golden. Add mushrooms and green pepper. Cook until tender. Set aside.

In same skillet heat the remaining butter. Add rice and brown slightly over low heat. Stir in onion, mushrooms, green pepper and thyme. At the same time heat the broth to a boil. Stir into rice vegetable mixture, then turn into 1 quart casserole. Cover and bake 30 to 40 minutes or until liquid is absorbed and the rice is tender.