3 tb Butter or margarine

1 c Converted rice

2/3 c Onion; chopped

1 3/4 c Water

3/4 c Champagne or dry white wine

1 cn Cream of mushroom soup

1/4 ts Fresh ground pepper

1/8 ts Ground nutmeg

1/8 ts Ground red pepper(optional)

1 c Red bell pepper; julienne

Fresh parsley; finely chop Parmesan cheese (optional) Melt butter in medium saucepan.
Add rice and onion.
Cook over medium heat, stirring frequently, 3-4 minutes or until onion is tender. Add water and champagne.
Bring to a boil.
Reduce heat, cover and simmer 20 minutes.
Stir in cream of mushroom soup, pepper, nutmeg, and, if desired, ground red pepper.
Cook and stir 5 minutes, or until creamy and heated through.
Stir in red bell pepper and parsley.
Sprinkle with cheese, if desired.