1/2 c. butter
1 lg. onion, thinly sliced
1 c. sliced fresh mushrooms
1/4 c. finely chopped green pepper
1 c. raw reg. white rice
Dash dried thyme leaves
2 c. canned chicken broth or chicken bouillon

Preheat oven to 350 degrees.

In 1/4 cup of hot butter in skillet, cook onion over medium heat until golden. Add mushrooms and green pepper; cook until tender. Remove vegetables and set aside.

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

Meanwhile, heat chicken broth to boiling point. Stir into rice/vegetable mixture; then turn into 1 quart casserole.

Cover, and bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Makes 6 servings.