3 c. hot cooked rice
1 c. cooked, frozen peas
2 tbsp. melted butter
2 tbsp. diced pimiento
1 (4 oz.) can sliced mushrooms, drained
1/4 tsp. onion powder
Salt and pepper to taste

Combine rice, mushrooms, peas, butter, seasonings and pimientos. Heat until vegetables are hot, 3-4 minutes. Toss lightly. Serves 6.