Tuesday, April 6, 2010
Meatballs & Creamy Rice Skillet Supper
Recipe: Betty Crocker
This is a pretty good casserole type dish. Easy to put together. I thought it could use a little more flavor, but good overall.
3/4 cup uncooked regular long-grain white rice
1 can (10 3/4 oz) condensed cream of celery soup (I used cream of chicken)
2 1/2 cups water
1 1/2 cups ready to eat baby carrots, cut in half lengthwise
1 box (12 oz) frozen meatballs, thawed (I used some leftover turkey meatballs)
chopped, fresh parsley, if desired
In 12-inch 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 22-27 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.