4 Tbsp. margarine 1 med. onion, chopped 1/2 cup sliced celery 1/4 cup chopped bell pepper 1 cup rice 1/2 cup dry white wine 1 3/4 cup chicken broth Dash thyme 1/2 tsp. salt
Saute onion, celery and green pepper in margarine in saucepan for 5 minutes. Add rice and continue to cook while stirring until rice becomes transparent. Stir in wine, broth, salt and thyme; bring to simmer; boil. Add lid to pot, simmer on lowest 30 minutes, or until rice is done.
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