4 slices bacon, fried crisp & crumbled
4 tbsp. butter
1 c. mushrooms
4 green onions, chopped
5 chicken bouillon cubes
1 c. rice
2 c. boiling water

Pour off most of the grease from bacon. Add butter and saute mushrooms and onions. Remove half and set aside. Add bouillon cubes, rice and water. Cook with lid on for 20 minutes. Top with remaining bacon, onions and mushrooms and serve immediately.