Real Recipes From Real Home Cooks ®

mushrooms and peas rice

(2 ratings)
Blue Ribbon Recipe by
Bonnie Glazier
Palermo, ME

This is so quick and easy to make. I really like it because I can taste the fresh mushrooms and the peas. No flavor gets lost.

Blue Ribbon Recipe

A simple side dish that will be delicious alongside pork, chicken, or steak. There are bursts of flavor from the peas. Mushrooms add an earthy flavor. Combined with rice, it's a very quick and easy side dish.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For mushrooms and peas rice

  • 8 oz
    fresh mushrooms, cut up
  • 1 Tbsp
  • 1 can
    condensed cream of mushroom soup (10.75 oz.)
  • 10 3/4 oz
    milk (I use 2%)
  • 1 3/4 c
    instant rice
  • 1 1/2 c
    frozen green peas

How To Make mushrooms and peas rice

  • Mushrooms sauteed in butter.
    In a large skillet, saute mushrooms in butter. Set aside.
  • Milk and cream of mushroom soup in a skillet.
    Stir the condensed cream of mushroom soup and milk into the skillet until it is blended. At medium heat, bring the mixture to a slow bubble. Turn off the heat.
  • Instant rice stirred into soup mixture.
    Stir in the instant rice and cover. Let sit for at least 5 minutes.
  • Thawing peas in the microwave.
    While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas.
  • Stirring peas into cooked rice.
    When the rice is tender, stir mushrooms and peas into the rice.