Meatball and Rice Skillet

 This is one of those comfort meals that is  easy to prepare in advance, then re-heat.  I portion it into bowls and cover with plastic wrap, and the boys can heat it up when they are ready to eat.  Seems like nowadays, we are all doing our own thing at dinnertime, but I still want us to have something good.

 This is more or less a "method" rather than a recipe...

 But we all enjoy it very much!

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Meatball and Rice Skillet
2T olive oil
1 small onion, diced
3 cloves garlic, minced
3/4 c. rice (I use Jasmin rice)
1 1/2 c. chicken broth*
16ish cooked meatballs (we love the HEB brand Homestyle frozen ones)
3/4 c. frozen peas (no need to thaw)
1/4 c. chopped Italian parseley (optional)

Warm the oil in the skillet.  Add minced garlic and rice and cook a couple of minutes on low to medium heat, stirring often. (pre-cooking the rice this way will ensure it turns out fluffy, not sticky and clumpy)

Add the peas and diced onion, top with meatballs(not pictured) and pour the broth over all of it.  Cover and cook on low until the rice is done.  Then toss in the chopped parseley if you like, and serve.

 

No leftovers at all...

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*I've been making my own chicken broth and it is 100 times better than using a store-bought version.  I cook a whole chicken in the crockpot, debone it, throw the bones back into the crockpot with seasonings, the broth it already made plus a little extra water, and whatever veggie scraps I may have, and let it go overnight on low.  In the morning, I strain it, cool it, and store in the freezer in mason jars.