Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 small sweet onion (, finely diced)
  • 3 cloves garlic (, minced)
  • salt and pepper
  • 1 1/4 cups 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

Instruction

  • 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.
  • 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!