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.