Saucy Peas and Rice

1 cup sliced mushrooms
1 tablespoon margarine or butter
1 package (10 ounces) Birds Eye Green Peas
1 can (10 1/4 ounces) condensed cream of mushroom soup
1 cup milk
Dash of pepper
1 1/2 cups Original Minute Rice

Cook and stir mushrooms in hot margarine in large skillet
until lightly browned. Add peas, soup, milk and pepper.
Bring to boil. Reduce heat, cover and simmer 2 minutes.
Stir in rice. Cover. Remove from heat. Let stand 5 minutes.
Fluff with fork.

Makes 4 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Kraft Foods.