“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!!” - by Vicky
Ingredients
Adjust Servings
Original recipe yields 4 to 6 servings
Directions
- In a large skillet, saute mushrooms in butter. Set aside.
- 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.
- 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 and season with salt and pepper to taste.
Nutrition
Amount Per Serving (5 total)
- Calories
- 269 cal
- 13%
- Fat
- 7.5 g
- 12%
- Carbs
- 41.2 g
- 13%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"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 recipie yu..." See moremmy and fast thank you"
Chikee
"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 with ..." See moreit the more I make it. I would also try stirring in some sour cream at the end as I think it would give it an added something. As a side note, I didn't see the relevance to cooking the peas seperately...so, I simply threw them into the mushroom soup/milk mixture when it was time to add my rice. They cooked up just fine that way. Thanks, this is a decent side dish and I will make it again!"
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