Meatballs and Creamy Rice Skillet Supper

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

Minutes

Total Time

30

Minutes

Makes

4

servings

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.
Makes 4 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Our Easy Meatball recipe would be a delicious variation.
Substitution
Out of baby carrots? Just cut regular carrots into pieces that are about 2 inches long and 1/4 inch wide.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 6g,
    • Trans Fat 1g),
  • Cholesterol 90mg;
  • Sodium 1070mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 22g;
Percent Daily Value*:
    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.