Creole Rice

Creole Rice

2 cups rice, cooked
1/2 pound fresh mushrooms, trimmed and thinly sliced
2 fresh tomatoes, chopped
2 green peppers, seeded and thinly sliced
3 tablespoons butter
Salt & Pepper to taste

Cover cooked rice and keep warm in 250* oven. Melt butter in a large pan and add all vegetables. Saute for 10 minutes. Add warm rice to pan and toss gently with a large fork. serves 5-6