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Creamy Rice with Peas and Mushrooms

Prep Time:
5 min

Total Time:
15 min

Makes:
8

1 small onion, chopped

1/4 cup KRAFT Zesty Italian Dressing

1 pkg. (8 oz./227 g) fresh mushrooms, sliced

1 can (10 fl oz/ 284 mL) 25%-less-sodium chicken broth

1 cup frozen peas

2 cups instant white rice, uncooked

125 g (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, cubed

1 tsp. grated lemon peel

1/4 cup KRAFT 100% Parmesan Grated Cheese

COOK and stir onions in dressing in large saucepan on medium-high heat 2 min. or until tender. Add mushrooms; cook 2 to 3 min. or until mushrooms are tender.

ADD broth and peas; stir. Bring to boil.

STIR in rice and cream cheese; cover. Remove from heat. Let stand 8 min. Stir in lemon peel and Parmesan cheese. Garnish with lemon slices and fresh dill, if desired.

Kraft Kitchens Tips

Jazz It Up

Sprinkle with a bit of chopped fresh or dried dill.

Shortcut

To save time, buy fresh pre-washed, sliced mushrooms.

K:52198v1ec:95367

(1)

Rated

by a cook on 1/12/2007
" We tried this recipe as well for Christmas dinner for a change from potatoes. Everyone liked it, but I though it would be just as nice without the cream cheese. My husband does not like minute rice, but using it made it very easy for the last minute details for everything else, and not having to worry for 8 minutes while it finished. Next time I will try it with regular rice and no cream cheese."

See All Ratings and Comments

Serving Size = 2/3 cup (150 mL)

Nutritional Information

Calories

190

Total fat

9 g

Saturated fat

3 g

Cholesterol

15 mg

Sodium

420 mg

Carbohydrate

23 g

Dietary fibre

2 g

Sugars

2 g

Protein

6 g

Vitamin A

4 %DV

Vitamin C

4 %DV

Calcium

8 %DV

Iron

6 %DV