3 medium red potatoes
½ cup chopped onion
3 tablespoons butter or margarine
2 cups hot water
1 cup long grain rice
1 pkg. (10 oz.) frozen peas and carrots
½ cup sliced fresh mushrooms
2 teaspoons instant chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon pepper
1. In 2-qt. casserole combine onion and butter. Microwave at HIGH for 4 minutes. Stir in remaining ingredients. Cover. Microwave at HIGH for 5 minutes. Stir; recover. Reduce power to 7.
2. Microwave for 17 to 19 minutes, or until liquid is absorbed and rice is tender, stirring once. Let stand for 5 minutes. Stir before serving.