MUSHROOM HERB RICE|
3 Tbsp. margarine
1 c. long grain rice
1 medium onion, chopped
1/2 bell pepper, chopped
2 c. chicken broth
1/2 tsp. poultry seasoning
2 tsp. parsley flakes
1/4 tsp. garlic powder
1/2 tsp. seasoned salt
1 can sliced mushrooms
Melt margarine in skillet; add uncooked rice. Cook over
low heat until light golden brown. Add broth and all other
ingredients, except mushrooms, but including mushroom juice.
Cover and cook until liquid is absorbed and rice is tender.
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