Meatballs and Creamy Rice Skillet Supper

By lewolfe50

Ingredients

• 3/4 cup uncooked regular long-grain white rice
• 1 can (10 3/4 oz) condensed cream of celery soup
• 2 cups water
• 1 1/2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
• 1 box (12 oz) frozen cooked Italian-style meatballs, thawed
• Chopped fresh parsley, if desired

Preparation

Step 1

1.In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.

2.Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.