RICE PRIMAVERA

1 c. sliced mushrooms
¼ c. slice green onion
¼ c. chopped celery
¼ c. chopped red bell pepper
2 TB butter
2 t. instant chicken bouillon
½ t. Italian seasoning
1 bag Success rice, cooked
½ c. Parmesan cheese
½ bag frozen peas and carrots, thawed

In large skillet melt butter and cook mushrooms, onion, celery, red pepper, bouillon, and seasoning until tender. Add rice, cheese, and peas and carrots. Continue cooking for 3-5 minutes.