2 c. regular rice
1 sm. onion
1 sm. can mushrooms, drained
2 pinches ground saffron
3 pkg. chicken MBT
1 stick butter
5 c. water
1/2 lb. grated Swiss cheese

Cut onion vertically and saute in 1 stick butter. Add mushrooms and saffron until golden brown. Add rice, water and MBT. Bring to boil. Simmer 15-20 minutes until most of liquid is absorbed. Stir occasionally. Fold in cheese. May be reheated by adding water to pan.