meatballs and creamy rice skillet supper

By barbell

1 serving 1 1/4 cup- cal- 430, fat 16 gms, carbs 50 gms

Ingredients

• 3/4 cup regular long grain rice
• 1 can condensed cream of mushroom soup
• 2 cups of water
• 1 1/2 cups ready to eat baby carrots, cut in half lengthwise
• 1 box -12 oz - frozen cooked italian style meatballs, thawed
• chopped parsley, if desired

Preparation

Step 1

in a 12 inch non stick skillet, mice rice, soup and water. heat to boiling, reduce heat to medium low. cover, cover and cook 5 minutes
stir in carrots and meatballs. cover and cook 10 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. sprinkle with parsley.