Mushrooms and Peas Rice recipe

All Recipes Side Dish Vegetables Green Peas

Ingredients

8 ounces fresh mushrooms, sliced
1 tablespoon butter
1 (10.75 ounce) can condensed cream of mushroom soup
10 ¾ fluid ounces milk
1 ¾ cups instant rice
1 ½ cups frozen green peas

Nutrition Info

269 calories
carbohydrate: 41.2 g
cholesterol: 11.4 mg
fat: 7.5 g
fiber: 2.4 g
protein: 9.2 g
saturatedFat: 3.2 g
servingSize: -
sodium: 492.6 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large skillet, saute mushrooms in butter. Set aside.

  2. Warm condensed cream of mushroom soup and milk. When it comes to a slow bubble, add instant rice and cover. Let sit for at least 5 minutes.

  3. While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas.

  4. When the rice is tender, stir mushrooms and peas into the rice and season with salt and pepper to taste.

Recipe Yield

4 to 6 servings

Recipe Note

I saw this saucy rice, mushroom, and pea dish in the frozen food section of the local grocery store and decided that I could make it better. I did!!

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