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.