|Cooked rice||1 Cup (16 tbs)|
|Green pepper||To Taste, chopped|
|Onion||1 Small, chopped|
|Stalk celery||1 , chopped|
|Pimiento||1 , chopped|
|Tomatoes||1⁄2 Cup (8 tbs) (Canned Or Stewed)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Pre-heat oven to 300°.
Heat oil in pan, add mushrooms; saute a few minutes. (If small mushrooms are used, leave them whole; if larger ones, cut into halves or quarters.)
Combine rice, mushrooms, green pepper, onion, celery, pimiento and tomatoes.
Add salt to taste, a few grains of cayenne pepper and paprika.
Add melted butter, mix we|l.
Put into greased casserole, cover tightly; cook about 1 hour.
Serve garnished with a small bunch of watercress or parsley.