Mushrooms and Peas Rice Recipe -
Mushrooms and Peas Rice Recipe
  • READY IN 25 mins

Mushrooms and Peas Rice

Recipe by  

"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 Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2007

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 yummy and fast thank you

Most Helpful Critical Review
Jul 24, 2003

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


33 Ratings

Oct 19, 2006

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 it 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, 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!

Mar 24, 2010

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 try with Cream of Chicken.

Oct 02, 2011

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, and yellow bell peppers on hand so I diced those up, sauteed them a bit and stirred them in, and I also add a pinch of cayenne pepper to brighten up the flavors. It made lots. I can also see that this would make a great chicken or turkey casserole. If I make this again and have some slivered almonds on hand I'd probably add those too. Very verstile recipe. Thanks for sharing with us.

Jul 23, 2009

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!

Sep 18, 2011

Great recipes! I might need to add chicken!

Jul 24, 2003

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


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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 41.2 g
  • 13%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 493 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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