|Onion||1 Small, chopped fine|
|Mushrooms||1⁄2 Cup (8 tbs), chopped|
|Canned tomato sauce||6 Ounce|
|Rice||1 Cup (16 tbs), washed|
|Chicken bouillon||2 1⁄2 Cup (40 tbs)|
Saute onions and mushrooms in butter and oil until clear, not brown.
Add tomato sauce, cook 2 minutes, stirring often.
Add rice, cook 2 to 3 minutes, until rice begins to get reddish in color.
Add 1 cup bouillon and cook 2 to 3 minutes, stirring constantly, or rice will stick.
Add salt, pepper and nutmeg.
Add remainder of bouillon and cook 2 minutes.
Place in a lightly greased casserole dish.
Cover and bake in a 350 degree oven for 30 minutes.