Meatballs and Creamy Rice Skillet Supper

Five ingredients, 30 minutes, one skillet...all you need to create a satisfying supper for your family!

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

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

  • 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

Our Easy Meatball recipe would be a delicious variation.

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
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
6g,
6%
Trans Fat
1g
1%
),
Cholesterol
90mg
90%;
Sodium
1070mg
1070%;
Total Carbohydrate
50g
50%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
6%;
Calcium
15%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.