2 tbsp. butter
1/2 c. uncooked rice
1 c. sliced carrots
1/2 c. chopped green peppers
1 lb. can green beans, drained
1 med. onion, sliced
1/8 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
2 c. boiling water

Heat oven to 375 degrees. Melt butter in a skillet over moderate heat. Add rice and brown lightly, stirring frequently. Arrange carrots and pepper in bottom of 2 quart casserole. Cover with browned rice. Arrange beans over rice. Spread sliced onion over top; sprinkle with salt and pepper. Dissolve bouillon cube in the boiling water. Pour over rice and vegetables. Cover. Bake about 1 hour or until tender. Note: I usually leave out green pepper. Tastes great with roast. Unusual flavor. Serves 4 to 6.