Cook rice to make 3 cups, cook and
dice chicken. Finely
chop green pepper. Place butter in a 2 quart casserole. Microwave at high (100%) until melted, 30 to 45 seconds. Add green pepper. Cover. Microwave at high (100%) until tender crisp, 2 to 3 minutes. Add rice, chicken.
Stir in corn. Sprinkle snipped parsley over top Cover with wax paper. Microwave at medium high (70%) ~ until heated through, 6 to 8 minutes.
