Preheat oven to 350F

Melt 1/4 cup butter in skillet

Cook onion over medium heat until golden

Add mushrooms, green pepper, and garlic and cook until tender

Remove vegetables and set aside

In the same skillet, heat remaining butter

Add rice and brown slightly, stirring over low heat

Stir in vegetables and thyme

Heat chicken broth to boiling point in a separate pot

Stir chicken broth into rice and vegetable mixture

Transfer to a 1 quart casserole

Cover and bake 30 to 40 minutes or until liquid is absorbed and rice is tender

Serve with a sprinkle of sliced almonds