1/4 c. onion, chopped
1/4 c. celery, chopped
1/4 c. green pepper, chopped
2 tbsp. butter
1 c. hot water
1/3 c. uncooked long grain rice
1 tbsp. instant chicken bouillon
1 can sliced mushrooms, drained (4 oz.)

Combine onion, celery, green pepper and butter in one quart casserole dish. Microwave at high until vegetables are tender crisp, 3 to 5 minutes. Stir in remaining ingredients, cover. Microwave at high 5 minutes. Reduce power to medium. Microwave until liquid is absorbed, 10 to 12 minutes. Let stand, covered, 5 minutes. Fluff with fork before serving.