If you like rice, you will love this recipe.

2 tables olive oil

1 cup chopped onion

1 cup chopped red bell pepper

1 (8 oz) package baby bella mushrooms, quartered

3 cups Texmati white, brown, wild and red rice blend

4 1/2 cups chicken broth

1 tables minced fresh parsley

1 teas lemon zest

In a large saucepan, heat olive oil over medium high heat. Add onion, bell pepper, and mushrooms, cook stirring frequently for 5 min. Add rice, and cook stirring constantly for 1 min. Add broth, and bring to a boil. Reduce heat, cover and simmer for 15 min or until rice is tender and liquid is absorbed. Remove from heat, and stir in parsley and lemon zest.