Meatballs and Creamy Rice Skillet

By Reneeb

Ingredients

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

Preparation

Step 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.
Our Easy Meatball recipe would be a delicious variation.

Out of baby carrots? Just cut regular carrots into pieces that are about 2 inches long and 1/4 inch wide.