1/2 c. onions
1/2 c. celery
1/2 c. green pepper
1/2 c. mushrooms
1/2 c. pimento (opt.)
1/2 c. almonds
1/2 c. water chestnuts
1 stick butter
2 c. rice
1 can beef bouillon
1 can beef consomme

Chop all vegetables and almonds. Melt 1 stick butter. Saute 2 cups rice and vegetables in melted butter until all is coated. Add 1 can beef bouillon soup and 1 can beef consomme and enough water to equal 4 cups liquid. Transfer to large baking dish. Cover with foil and bake at 350 degrees for 1 hour.