1 c. uncooked rice
1 med. onion, chopped
1 med. green pepper, chopped
1/4 c. + 2 tbsp. butter, melted
1 1/3 c. chicken broth (have substituted 1/3 c. soy sauce + 1 c. water with excellent results)
1 (4 oz.) can mushroom stems & pieces, undrained
1 (4 oz.) jar diced pimento, undrained
1/4 tsp. powdered saffron
1 tbsp. grated Parmesan cheese

In a 1-quart casserole, saute rice, onion and pepper in butter until rice is golden. Add broth, canned mushrooms, pimento and saffron. Add a little more broth or water. Cover and bake at 350 degrees for about an hour, or until all liquid is absorbed. Sprinkle cheese over top and bake another 5 minutes. Serves 6.