Mediterranean Meatball Supper Skillet

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INGREDIENTS
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  • 2 teaspoons olive oil
  • 1 small onion, cut into thin wedges
  • ¾ cup uncooked regular long-grain white rice
  • 1 medium green bell pepper, cut into ½-inch pieces
  • 20 frozen cooked Italian meatballs (about 10 oz)
  • 1 can (2¼ oz) sliced ripe olives, drained
  • 1½ cups water
  • 1 medium zucchini, halved lengthwise, sliced
  • 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
  • ½ cup crumbled feta cheese (2 oz)
METHOD

  1. In large skillet, heat oil over medium-high heat. Cook onion in oil 3 to 4 minutes or until crisp-tender, stirring frequently.
  2. Stir in rice, bell pepper, meatballs, olives and water. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
  3. Stir in zucchini and tomatoes. Cover; cook 8 to 10 minutes longer or until zucchini is tender and liquid is absorbed, stirring occasionally. Sprinkle with cheese.
(Pillsbury One-Dish Meals)
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