- 1/4 cup chopped green pepper
- 2 tablespoons chopped onion
- 2 teaspoons butter
- 1 (8 ounce) can mushroom stems and pieces, drained
- 2/3 cup water
- 1/3 cup uncooked long grain rice
- 1 teaspoon chicken bouillon granules
- 1 teaspoon dried parsley flakes
- 1/8 teaspoon salt
- Dash pepper
- In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.