Mushrooms and Peas Rice

Mushrooms and Peas Rice

Vicky 6

"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!!"


25 m {{adjustedServings}} servings 269 cals
Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  1. 33 Ratings


awsome recipie the only thing I changed was I added a tsp of dry onion and a dash of spicy pepper mix as others did I also cooked my peas in the soup mix. one pot for everything my kind of reci...

This was satisfying...but. I feel like it's missing that oooomph. Maybe adding some onions to the mushrooms as they cook would do it, I don't know. It's good as stated, but I will play around...

I am not really a fan of using cream of mushroom soup in alot of recipes. I feel it seems to be used way too often. However, I took a chance on this one and I really liked it. Next time, I may t...