2 teaspoons vegetable oil, 12 sliced mushrooms, 2 minced garlic cloves, 2 peeled and sliced carrots, 1 cup chicken broth, 1 uncooked cup rice, 1/2 cup peas, Black pepper to taste

1. In a large frying pan, heat oil over medium heat. 2. Add mushrooms and garlic. Cook for 3 minutes, stirring often. 3. Stir in carrots, pepper, chicken broth, 1 cup of water and rice. 4. Cover, reduce heat to low and simmer for 20 minutes until rice is cooked. 5. Stir in peas. Cover and let stand for 5 minutes. 6. Serve and enjoy! 7. Refrigerate leftovers.