|Margarine||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Chopped bell pepper||1⁄2 Cup (8 tbs) (Red, Green, Or Yellow)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Drained canned sliced mushrooms||1⁄2 Cup (8 tbs)|
|Long grain white rice||4 Ounce|
|Low sodium instant chicken broth mix||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
1. Preheat oven to 350 F.
2. In small nonstick skillet, heat margarine. Add bell pepper, onion, and mushrooms; saute until vegetables soften, about 2 minutes.
3. In 1 1/2-quart casserole, combine remaining ingredients and 1 cup plus 2 tablespoons water; stir in vegetables. Cover and bake 35 to 40 minutes, until liquid is absorbed.