Serves 10

6 tablespoons butter
2 cups medium diced onion
2 cups medium diced celery
2 cups medium diced green bell pepper
Vegetable oil spray
1 cup long grain rice
2 (4 1/2 ounce) cans sliced mushrooms, with their liquid
2 (10 3/4 ounce) cans beef consommé
1 teaspoon salt

Preheat the oven to 350 F.

In a large skillet melt the butter over medium high heat. Add the onions, celery and peppers and cook, stirring occasionally, until softened. Spray a 9-x13-inch baking dish with the vegetable oil spray. Add the rice, mushrooms and their liquid, consommé, cooked vegetables (with the butter from the pan) and the salt. Stir the mixture, cover tightly with aluminum foil and put on the middle shelf of the oven.  Bake for 45 minutes.