• 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

1. In 12-inch 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 fresh parsley.

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