Rice Casserole

• 6 Tbsp. butter or margarine
• 1 medium-sized onion, finely chopped
• 1 clove garlic, mashed
• 1 medium-sized green pepper, finely chopped
• 1 c. long grain rice
• 1 (4 oz.) can mushroom stems and pieces, undrained
• 2 Tbsp. soy sauce
• 1 tsp. dried oregano leaves
• 1 (12 1/2 oz.) can chicken consomme
• 3/4 c. water

1. Melt butter in skillet over moderate heat (about 250u0b0).
2. Add onion, garlic and green pepper and cook until tender.
3. Stir in rice and cook until lightly browned, stirring occasionally.
4. Add mushrooms, soy sauce and oregano; cover and simmer 20 minutes over low heat (about 200u0b0), stirring occasionally.
5. Heat oven to 350u0b0. Pour rice mixture into a deep buttered 1 1/2-quart casserole.
6. Add consomme and water.
7. Cover and bake 1 1/4 hours.
8. Serves 6.

butter, onion, clove garlic, green pepper, long grain rice, mushroom stems, soy sauce, oregano, chicken consomme, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567060 (may not work)