This one was all about the mushrooms!
I sauteed thinly sliced onion and big chunks of mushrooms (white button, shitake, king oyster) in olive oil before adding the juice of a large can of diced tomatoes and covering to simmer over low heat for about half an hour.
Once the mushrooms had cooked down to about half their size, I turned the heat up and added frozen peas, frozen corn, precooked rice, S&P, garlic powder, and oregano (because I didn’t know we were out of dried parsley). I brought it back to a boil, stirring frequently, and when the vegetables were ready, the meal was served.
Pete really enjoyed it, and has enough for lunch tomorrow and lunch or supper the next day. I would consider it a success!