|
1 can (12-16 oz.) green peas
1 can (10.5 oz.) condensed cream of mushroom soup
1/2 tsp. salt
1/4 tsp. black pepper
1-1/2 to 2 cups diced, cooked chicken
1/4 cup chopped whole canned pimentos
2-1/2 cups cooked Riceland Extra Long Grain Rice
Drain liquid from peas. In 2-quart saucepan, stir 1/2 cup of liquid into mushroom soup. Add salt and pepper. Stir in chicken and pimentos. Top with peas and rice. Cover and simmer about 14 minutes or until rice and peas are hot and most of liquid is absorbed. As mixture heats, make sure some liquid covers rice. Serve in shallow serving dish. (From our "Quick 'n' Easy Riceland Rice Cookbook")
Serves 8
| | | |
| |
|
