Tuesday, January 5, 2010

Meatballs and Creamy Rice Skillet Supper


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

Make It:
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.

Source: http://www.bettycrocker.com/

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