Mushroom Rice with Peas
1 cup mushrooms, sliced
1 tablespoon butter or margarine
10 oz. package green peas
10-3/4 oz. can condensed cream of mushroom soup
1 cup milk
Dash pepper
1-1/2 cups instant rice
Directions
In a large skillet, cook the mushrooms, stirring frequently, in hot butter until lightly browned. Add in the peas, mushroom soup, milk and the pepper. Bring to a boil. Reduce heat. Cover and simmer mixture for 2 minutes.
Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.
Makes 4 servings.