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

Combine rice, mushrooms, peas, butter seasonings and pimiento. Heat until vegetables are hot, about 3 or 4 minutes. Toss lightly. Makes 6 servings.