Mushroom Rice

Drain the canned mushrooms thoroughly and set aside.

Heat the melted butter or margarine in a large skillet over medium heat.

Add the drained mushrooms to the skillet and sauté for 2-3 minutes, stirring occasionally, until lightly golden.

Stir in the hot cooked rice, breaking up any clumps, and combine thoroughly with the mushrooms.

Add the cooked green peas and chopped pimento, mixing gently to distribute evenly throughout the rice.

Sprinkle the salt, onion powder, and ground black pepper over the mixture and toss to combine.

Cook over medium heat for 2-3 minutes, stirring frequently, until the mixture is heated through and flavors are blended.

Transfer to a serving dish and serve immediately while hot.