Meatballs and Creamy Rice Skillet Supper

By carvalhohm2

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

Details

Adapted from bettycrocker.com

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.

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

Serving Size: 1 Serving Calories430 ( Calories from Fat150), Total Fat16g (Saturated Fat6g, Trans Fat1g ), Cholesterol90mg Sodium1070mg Total Carbohydrate50g (Dietary Fiber3g Sugars5g ), Protein22g