Ingredients

1/2 C. butter or margarine
1 large onion, sliced thin
1 C. sliced mushrooms or 6 oz. canned mushrooms, drained
1/4 C. finely chopped green pepper
1 C. raw long-grain rice
dash dried thyme leaves
2 C. canned chicken broth or chicken bouillon

Cooking Instructions

Preheat oven to 350º. In 1/4 C. 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 the boiling point. Stir into rice-vegetable mixture, then turn into a 1 qt. casserole dish. Cover and bake for 30 to 40 minutes, or until liquid is absorbed and rice is tender. Serves 6.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)