Eggs, rice and peas all cook in a single skillet and the whole meal takes you only half an hour from start to service. This dish is pretty enough for company, too.
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3/4 cup uncooked regular rice |
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1 can (10 3/4 oz.) condensed cream of celery soup, undiluted |
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3/4 cup water |
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1 package (10 oz.) frozen peas, separated* |
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1 can (2 to 2 1/2 oz.) sliced mushrooms, drained, optional |
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6 eggs |
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1/2 cup (2 oz.) shredded Swiss cheese, optional |
In large skillet, stir together rice, soup and water. Cover. Bring to boiling. Reduce heat to simmering. Simmer covered 5 minutes. Stir in frozen peas. Simmer covered 5 minutes longer. Stir in mushrooms, if desired. Make 6 indentations in rice mixture. Break an egg into each indentation. Cover. Continue cooking over low to medium heat until eggs are almost set, 3 to 5 minutes. Sprinkle with cheese, if desired. Cover. Cook until whites are completely set and yolks begin to thicken but are not hard, about 5 to 7 minutes.
* To separate peas in package, gently hit against counter. |
