Rice and Vegetable Salad

1 (10 oz) pkg. frozen peas
1/2 cup Italian salad dressing
1/4 cup cold water
1 cup minute rice
4 tbsp. chopped green onion
1/2 cup (4 oz) canned sliced mushrooms, drained
4 tbsp. (16) stuffed olives, sliced crosswise
1/3 cup mayonaise
1/2 cup cut up cucumber
1 tomato for garnish

Cook and drain peas. Combine Italian dressing and water in a small saucepan; bring to boil. Remove from heat. Add rice; cover and let stand for 8 minutes. Fluff rice with a fork. Turn into medium bowl. Add peas, mixing with fork. Refrigerate until cold. Add onions, cucumbers, mushrooms, olives and mayonnaise; mix with a fork. Cover and refrigerate. Top with tomato wedges just before serving.