3/4 c. diced onion
1 (10 3/4 oz.) can chicken broth, undiluted & divided
1 1/3 c. water
1 c. brown rice, uncooked
3/4 c. finely chopped red pepper
3/4 c. finely chopped green pepper
1/4 tsp. thyme

Combine onion and 1/4 cup chicken broth. Cover and cook over medium heat until onion is translucent, stirring frequently. Stir in remaining ingredients and bring to a boil. Pour into casserole and bake at 350 degrees for 50 minutes or use microwave. Serves 8.