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
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
-
Step1In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
-
Step2Stir 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
3Tips from the Betty Crocker Kitchens
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