1/2 c. butter
1 lg. onion, thinly sliced
1 (6 oz.) can sliced mushrooms
1/4 c. finely chopped green pepper
1 c. raw white rice
2 c. chicken broth

Brown onion in 1/4 cup butter, add green pepper and mushrooms. Cook until tender. Put in 1 quart casserole. Brown 1 cup rice in 1/4 cup butter in same fry pan, add to vegetable mixture. Bring broth to boil in pan and pour over mixture. Bake, covered for 30 to 40 minutes at 350 degrees.