White Wine Rice

4 tablespoons [60 g] margarine 1 medium-size onion, chopped 1/2 cup [125 mL] celery slices 1/4 cup [60 mL] chopped green or other sweet pepper, membranes removed and seeded 1 cup [250 mL] long grain rice 1/2 cup [125 mL] dry white wine 1 3/4 cups [440 mL] chicken broth Hint of thyme 1/2 teaspoon [2.5 mL] salt	Melt margarine into a medium-size casserole; brown together chopped onion, celery slices and chopped sweet pepper for 5 minutes. Mix in rice; cook stirring, until rice grains become translucent. Stir in dry white rice, chicken brth, thyme and salt. Bring to a boil. Cover casserole. Leave mixture to simmer over really low heat for 30 minutes, until rice is done.