Skillet Meatballs, Rice and Peas
Description
This one skillet meal is ready in just a little over 30 minutes. It's a hearty dish with meatballs, rice and peas.
Ingredients
2 t. olive oil
3 cloves garlic, minced
1 lb. favorite homemade or store-bought meatballs, thawed, if frozen
3 c. beef broth or 3 t. Better Than Bouillon and a little water
1 1/2 c. uncooked rice, rinsed
1/2 t. garlic powder
1/4 t. black pepper, or to taste
1/2 t. kosher salt, or to taste
1 1/2 c. frozen peas
1/2 c. chopped green onions
1/4 c. chopped fresh parsley
Directions
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Heat a large skillet with high sides over medium-high heat; add oil. When oil shimmers, add garlic; saute 1 minute. Add meatballs; cook 2-3 minutes. Add beef broth, rice, garlic powder, salt and pepper. Scrape up any browned bits.
Stir; turn heat to high to bring it to a boil. Reduce heat to low, maintaining a simmer. Cover. Simmer, covered for 15-20 minutes, until rice is tender and liquid is absorbed, stirring occasionally.
When rice is completely cooked, remove skillet from heat. Stir in peas. Season to taste with salt and pepper, if needed. Cover until peas are warmed.
Serve garnished with green onions and parsley.
5 servings.