1 c. long grain rice
2 tbsp. butter
1/2 lb. mushrooms, sliced
1/2 c. finely chopped onion
1 red pepper, chopped
1 3/4 c. chicken broth

In a 3-quart microsafe dish, place 1 tablespoon of butter and the mushrooms. Microwave at high uncovered for 2 minutes. Remove mushrooms. Set aside. Save any pan juices and mix with the broth.

In the same casserole dish, combine the remaining butter and onion and pepper. Microwave at high for 2 to 3 minutes, stirring only once. Stir in the rice, broth and cover the dish. Microwave at high for 6 minutes until mixture boils. Microwave at medium for 15 minutes until most of the liquid is absorbed. Stir in the sauteed mushrooms, cover and let stand for 5 minutes. Serve and enjoy.