Creamy Rice with Peas and Mushrooms Recipe

Creamy Rice with Peas and Mushrooms Recipe

  • 1 small onion, chopped
  • 1/4 cup KRAFT Zesty Italian Dressing
  • 1 (8 ounce) package fresh mushrooms, sliced
  • 1 (14.25 ounce) can fat-free, reduced-sodium chicken broth
  • 1 cup frozen peas
  • 2 cups instant white rice, uncooked
  • 4 ounces PHILADELPHIA Cream Cheese, cubed
  • 1 teaspoon grated lemon peel
  • 1/4 cup KRAFT 100% Grated Parmesan Cheese
  1. 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.
  2. Add broth and peas; stir. Bring to boil.
  3. Stir in rice and cream cheese; cover. Remove from heat. Let stand 8 min. Stir in lemon peel and Parmesan cheese.
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