Meatballs and Creamy Rice Skillet Supper

(20)
  8 reviews
  • 30 min prep time
  • 30 min total time
  • 6 ingredients
  • 4 servings

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

Directions

  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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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