1/2 cup frozen chopped onion, celery, and pepper blend (McKenzie's Seasoning Blend)
1/4 teaspoon ground pepper
1/8 teaspoon salt
1 cup frozen English peas
1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soupN
How to Make It
Bring 2 cups water to a boil in a medium saucepan; add rice mix, frozen onion and pepper blend, pepper, and salt. Cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed.
While rice cooks, thaw peas in microwave according to package directions. Stir peas and soup into rice; cook over low heat 2 minutes or until thoroughly heated.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook