MUSHROOMS AND PEAS RICE

Steps:

• 1. In a large skillet, saute mushrooms in butter. Set aside.
• 2. 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.
• 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.