1 1/3 c. water
2 tbsp. butter
2 tsp. chicken bouillon
3 oz. can sliced mushrooms, drained
1 1/3 c. instant rice
1/2 c. sour cream

Bring to a boil the water, butter, bouillon and mushrooms. Add rice, cover and let stand 5 minutes. Add sour cream.

MICROWAVE DIRECTIONS:

2 1/4 c. hot water (substitute some liquid from canned mushrooms, if desired)
1 c. converted rice
1 tbsp. butter
2 tsp. chicken bouillon
1/2 c. sour cream

Combine the hot water, rice, butter and chicken bouillon in a 2 quart microwave safe bowl. Cover with waxed paper and cook for 5 minutes on High. Cook 20 more minutes at Med. High (50%) power. Add mushrooms and let rice set 5 minutes. Add 1/2 cup sour cream.