6 lbs. butter
25 onions
1 basket fresh mushrooms
7 peppers
12 lbs. rice
Thyme to taste
25 cans or 50 c. canned chicken broth

Place butter in skillet and cook onion over medium heat until golden. Add mushrooms and green pepper. Cook until tender. Set aside.

In same skillet heat the remaining butter. Add rice and brown slightly over low heat. Stir in onions, mushrooms, green pepper and thyme. At the same time heat the broth to a boil. Stir into rice vegetable mixture, then turn into 1 quart casserole. Cover and bake 30 to 40 minutes or until liquid is absorbed and the rice is tender.