Ingredients:
1/4 cup butter
1 large onions, coarsely chopped
1 tablespoon chopped garlic
2 1/2 cups converted white rice ( Uncle Ben’s is the best for this!)
4 1/2 cups good quality chicken broth (I use my homemade broth recipe) or 4 1/2 cups turkey broth ( I use my homemade broth recipe)
fresh ground black pepper ( lots!)
salt
10 -15 prepared and cooked meatballs ( or as many as desired)
Directions:
Well grease an oven-proof larger size pot all over (grease sides of pot also) and prepare a tight-fitting oven-proof lid.
Heat the butter in the pot.
Add in the onions and garlic; saute for 4-5 minutes, or until semi-soft.
Add in the rice, and stir for 1-2 minutes with a wooden spoon.
Carefully add in the chicken both; mix well with a wooden spoon, and bring to a boil.
Cover the pot with an oven-safe lid, and simmer on top of the stove for 5 minutes, stirring occasionally with a spoon.
Set oven to 350 degrees.
Place the pot in oven (with the lid on), and bake the rice for about 33-35 minutes, or until the rice is desired tenderness.
Remove and stir in all the meatballs; mix well (it’s that easy!).
Enjoy!
Servings: 6
Time preparation: 15 min.
Time total: 50 min.