1/2 c. butter
1 lg. onion
1 c. raw regular white rice
1/8 tsp. dried thyme
2 c. chicken broth or bouillon
1 c. sliced or 1 (6 oz.) can mushrooms (optional)
1/4 c. green peppers, chopped (optional)

Preheat oven to 350 degrees. In 1/4 cup hot butter in skillet, cook onions over medium heat until golden. Add optional vegetables; cook until tender. Remove vegetables and set aside.

In same skillet, heat remaining butter. Add rice and brown slightly, stirring, over low heat. Then stir in vegetables and thyme.

Meanwhile, heat chicken broth to boiling point. Stir into rice-vegetable mixture, then turn into a 1-quart casserole. Cover, bake 30 to 40 minutes, until liquid is gone and rice is tender.