Creamy Rice with Peas and Mushrooms

Ingredients

• 4 oz philadelphia cream cheese cubed ()
• 14 oz chicken broth fat-free reduced-sodium canned
• 8 oz mushrooms fresh sliced
• 2 cups rice white instant uncooked
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 1 tsp lemon zest grated
• 1 small onion chopped
• 0.3 cup parmesan cheese grated kraft
• 1 cup peas frozen

Equipment

• sauce pan

Directions

1. Cook and stir onions in dressing in large saucepan on medium-high heat 2 min. or until tender.
2. Add mushrooms; cook 2 to 3 min. or until mushrooms are tender.
3. Add broth and peas; stir. Bring to boil.
4. Stir in rice and cream cheese; cover.
5. Remove from heat.
6. Let stand 8 min. Stir in lemon zest and Parmesan cheese.