1 cup quick cooking rice
2 c. Chicken Broth
1 T. butter
1 garlic clove, minced
1/2 onion, diced small
6-8 mushrooms, chopped
3/4 c. frozen peas
Melt butter in a medium saucepan. Add onion and garlic. Saute for 2-3 minutes until onion is soft.
Add the chopped mushrooms and dry rice.
Saute until mushrooms soften, stirring to coat rice with butter.
Add the broth. Bring to a boil, reduce heat and simmer for 5-10 minutes until liquid is absorbed.
Add the peas during the last 3 minutes of cooking.