Half-Hour Dinner

3/4 cup uncooked regular rice
1 box frozen peas*
1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
3/4 cup water
1 can (2 to 2 1/2 oz.) sliced mushrooms, drained (optional)
6 eggs
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.


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