Five ingredients, 30 minutes, one skillet...all you need to create a satisfying supper for your family!
cup uncooked regular long-grain white rice
can (10 3/4 oz) condensed cream of celery soup
cups ready-to-eat baby-cut carrots, cut in half lengthwise
box (12 oz) frozen cooked Italian-style meatballs, thawed
Chopped fresh parsley, if desired
In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.