What’s cookin’ in the skillet tonight?! Juicy meatballs and tender rice come together to create this Meatball Rice Skillet… what a savory treat! To make sure you eat something green today, there are also puffy peas tossed in for a little hint of sweetness. And like most skillet meals, this one only requires one skillet, so that means the dishes won’t take that much effort at all! Skillet dinner nights are the best nights, but the best of the best is when Meatball Rice Skillet is on the docket!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small sweet onion, finely diced
- 3 cloves garlic, minced
- salt, to taste
- pepper, to taste
- 1 1/4 cups jasmine rice
- 1/4 cup dry white wine
- 2 1/4 cups low-sodium chicken broth
- 16 Italian meatballs, cooked, homemade or store-bought
- 3/4 cup sweet baby peas, thawed if frozen
- 1/4 cup flat leaf parsley, chopped
Directions
Step 1 –Heat the oil in a large nonstick skillet over medium-high heat.
Step 2 –Add the onions to the oil and sauté until they are soft and translucent, about 3 minutes.
Step 3 –Add the garlic to the onion and sauté until it is fragrant, about 30 seconds.
Step 4 –Season the onion mixture with the salt and the pepper.
Step 5 –Stir the rice into the onion mixture to coat.
Step 6 –Add the wine to the rice mixture and cook until the rice has absorbed almost all of the liquid, about 1 minute.
Step 7 –Add the broth and the cooked meatballs to the rice mixture, then bring to a boil.
Step 8 –Cover the skillet and reduce the heat to low.
Step 9 –Cook the meatball mixture until the rice is tender and the meatballs are heated through, about 22 minutes.
Step 10 –Stir the peas into the meatball mixture, cover, and cook until they are warmed through, about 3 minutes.
Step 11 –Taste the meatball mixture and add more of the salt as needed.
Step 12 –Add the parsley to the meatball mixture and toss to combine.
Step 13 –Serve.
