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
  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