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Meatballs and Creamy Rice Skillet Supper

(20)
  8 reviews
  • 30 min prep time
  • 30 min total time
  • 6 ingredients
  • 4 servings
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Five ingredients, 30 minutes, one skillet...all you need to create a satisfying supper for your family!

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

Steps

  • 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
% Daily Value
Total Fat
16g
25%
Saturated Fat
6g
28%
Trans Fat
1g
1%
Cholesterol
90mg
31%
Sodium
1070mg
45%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
11%
Protein
22g
22%
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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