Mushrooms and Peas Rice

Mushrooms and Peas Rice

24
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!!"
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Ingredients

25 m servings 269 cals
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Original recipe yields 5 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

24
  1. 33 Ratings

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Most helpful positive review

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...

Most helpful critical review

Didn't care for this at all. It was pasty. Maybe made with "regular" and not instant rice, would make it better.

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...

Good recipe. I altered it bit due to what I had on hand. First, I just had the boil'n'bag rice, so I precooked it about 8 mins before I put it in the soup mixture. Next, I had some red, orange...

YUM! It came out great. I sauteed and added onion and garlic. I also used canned mushrooms and saved the juice to add a bit at the end to make the rice more creamy. Good flavor!

Didn't care for this at all. It was pasty. Maybe made with "regular" and not instant rice, would make it better.

Great recipes! I might need to add chicken!

This made a great pot full of comfort food, sort of a nice, down-home, tasty casserole type of thing.

This recipe was a disaster. The rice refused to cook, and I had to keep on adding water. it still ended up uncooked. I won't be making this recipe again.