What's For Supper "Meatballs and Creamy Rice Skillet Supper"

Meatballs and Creamy Rice Skillet Supper - This is a Recipe from Betty Crocker

This is a super duper easy and quick meal!  I consider it to be a stockpile recipe as you can use any vegetable you have in your stockpile.  You can use peas, broccoli, carrots frozen, canned or fresh!

I hope you like it.

My Price with coupons = $2.50
Your Price with out coupons = $7.06

Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients
2 cups water

1 box 12 oz frozen cooked Meatballs, thawed
Mama Lucia Meatballs $2 
Wegmans Italian Meatballs $3.29

= my cost $2

1 Can of Campbell's Soup Condensed, Cream of Celery
Wegmans Price $1.79

= my cost .25¢

3/4 of a Cup of any Rice
I used Carolina Yellow Rice
Wegmans Enriched Long Grain White 16 oz .99¢

= FREE

1 can or 1 cup of any vegetable
I used Libby's Can Carrots
Wegmans Baby-Cut Carrots 16 oz bag .99¢
Wegmans Crinkle Cut Frozen 16 oz bag .99¢

= .25¢

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.