1 c. chopped tomatoes
1 lb. mushrooms, sliced
1/2 c. chopped onion
3 c. chicken broth
1/2 c. butter
1/2 c. red wine
1/8 tsp. pepper
1 tsp. salt
1 c. cooked green peas
1/4 c. grated Parmesan cheese
1 c. rice

In a large skillet, cook rice, tomatoes, mushrooms, and onion in butter for 10 minutes, stirring occasionally. Add broth, wine, and seasonings. Cover. Simmer 45 minutes or until rice is tender and liquid is absorbed. Stir in peas. Add cheese. Serves 6.