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Ingredients
1/4 Cup green bell pepper, chopped
2 Tablespoons onion, chopped
2 Teaspoons butter
1 (7 oz) Can mushroom stems & 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 ground black pepper
Instructions
In a saucepan, saut� 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 to 16 minutes or until liquid is absorbed and rice is tender.