Meatball Rice Skillet
This Meatball Rice Skillet with baby peas is a delicious and easy weeknight meal all made in one pot. You can use homemade meatballs or buy them. Great dinner option the entire family will love!
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small sweet onion , finely diced
- 3 cloves garlic , minced
- salt and pepper , to taste
- 1/8 teaspoon red pepper flakes
- 1 & 1/4 cups uncooked Jasmine rice
- 1/4 cup dry white wine
- 2 & 1/4 cups low sodium chicken broth
- 16 cooked Italian meatballs , homemade or store-bought
- 1/2-3/4 cup sweet baby peas , thawed if frozen
- 1/4 cup chopped flat leaf parsley
Instructions
- Warm oil in a large nonstick skillet over medium-high heat. Add onion; saute until soft and translucent, about 3 minutes. Add in garlic and saute for about 30 seconds until fragrant. Season with a dash of salt and pepper and add in the red pepper flakes.
- Stir in rice to coat.
- Add the wine; cook until rice has absorbed almost all of the liquid, about 1 minute. Add broth and meatballs; bring to a boil.
- Cover and reduce heat to low. Cook for 22 minutes until rice is tender.
- Stir in the peas, cover, and cook for another 3 minutes to warm through.
- Taste and add more salt, if necessary. Toss in the parsley.
- Serve immediately and enjoy!
Nutrition
Calories: 500kcal | Carbohydrates: 58g | Protein: 18g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 85mg | Potassium: 525mg | Fiber: 3g | Sugar: 6g | Vitamin A: 455IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 2mg