Meatballs and Creamy Rice Skillet Supper

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

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
6g
28%
Trans Fat
1g
Cholesterol
90mg
31%
Sodium
1070mg
45%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
11%
Sugars
5g
Protein
22g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
25%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.