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Meat Balls And Creamy Rice

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3/4 cup uncooked long grain rice (white)

1 can (10 3/4 oz) condensed cream of celery soup

2 cups of water

1-1/2 cups ready to eat baby cut carrots, cut in half lenghtwise

1 box or bag(12 oz) frozen italian style meatballs thawed

chopped fresh parsley if desired


1. in a 12 inch nonstick skillet mix rice, soup and water. Heat to boiling; reduce heat to meduim low. cover and cook 5 minutes


2. stir in 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.


Makes 4 serving.


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