2 tablespoons butter or margarine
1 (8-ounce) package mushrooms, sliced
6 cups chicken broth
1 (7-ounce) package R.M. Quiggs® Long Grain & Wild Rice Mix
1 teaspoon KONRIKO® Creole Seasoning
Melt butter in a large saucepan or Dutch oven over medium heat. Add mushrooms and saute 5 minutes, stirring often. Add chicken broth and bring to a boil. Stir in rice mix and Creole Seasoning. Reduce heat to simmer, cover, and cook 20 minutes or until rice is tender. Remove from heat and check seasoning.
Makes 6 to 8 servings.