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Meatballs and Creamy Rice Skillet Supper

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By Betty Crocker Kitchens
Updated Aug 2, 2010
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Five ingredients, 30 minutes, one skillet...all you need to create a satisfying supper for your family!

Meatballs and Creamy Rice Skillet Supper

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 6
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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

Instructions

  • Step 
    1
    In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
  • Step 
    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.

Nutrition

430 Calories
16g Total Fat
22g Protein
50g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
6g
28%
Trans Fat
1g
Cholesterol
90mg
31%
Sodium
1070mg
45%
Potassium
580mg
17%
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.

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