Mushrooms and Peas Rice
8 ozfresh mushrooms, cut up
1 can(s)condensed cream of mushroom soup (10.75 oz.)
10 3/4 ozmilk (i used 2%)
1 3/4 cinstant rice
1 1/2 cfrozen green peas
How to Make Mushrooms and Peas Rice
- In a large skillet, saute mushrooms in butter. Set aside.
- Stir the condensed cream of mushroom soup and milk into the skillet until it is blended; at a medium heat, bring mixture to a slow bubble, turn off heat, stir in the instant rice and cover. Let sit for at least 5 minutes.
- While the soup mixture is warming, thaw the peas in the microwave at 30 second intervals. Do not overheat the peas.
- When the rice is tender, stir mushrooms and peas into the rice.