| How To Cook: |
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1. Preheat oven to 350°.
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2. Melt 2 tablespoons butter in a 1-quart Dutch oven. Add onion and saute until soft. Add green pepper and mushrooms and saute for 5 minutes. Remove mixture and set aside.
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3. In same pot melt remaining 2 tablespoons butter. Add rice and saute until opaque. Add stock and salt, and stir. Add reserved vegetables and season with pepper and thyme.
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4. Cover and bake for 30 to 40 minutes, or until all the liquid has been absorbed and rice is done.
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