Meatballs and Creamy Rice Skillet Dinner
3/4 cup uncooked regular long-grain rice
1 can condensed cream of celery soup
2 cups water
1 1/2 cups ready-to-eat baby carrots
cut in half lengthwise
1 pkg.(12oz) frozen cooked Italian-
style meatballs, thawed
Chopped fresh parsley, if desired
In 12-inch 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 fresh parsley.
Pairs Well With
This is a recipe I got from one of those Recipe booklets you see at the beginning of a check-out line. It's very quick and delicious