1/2 cup butter or margarine
3 cups green peppers, chopped
3 cups chopped onions
1-3/4 quarts uncooked Rice
1-1/2 cups diced pimentos
1-1/2 cups mushroom stems and pieces, drained
3-3/4 quarts rich chicken broth
2 tablespoon salt
Sauté peppers and onions in butter until tender. Add remaining ingredients; bring to a boil. Lower heat to LOW and cover with tight-fitting lid or foil. Simmer 20-25 minutes or until rice is tender and liquid is absorbed. Toss lightly before serving.
Serves 50