1 c. uncooked rice
1/2 c. onion, chopped
1/2 c. green pepper, chopped
2 tbsp. butter
2 c. chicken broth
1 tsp. salt
1 (4 oz.) can mushrooms, drained
1/2 c. grated Parmesan cheese

In a 2 or 3 quart saucepan saute rice in butter until it is golden in color. Add onions and green pepper, continue cooking 2 to 3 minutes, stirring constantly to prevent over browning. Add broth, salt and mushrooms. Heat to boiling, stir. Reduce heat, cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove from heat. Toss lightly with Parmesan cheese. Makes 6 servings.