This recipe is gluten and dairy free! One pan recipe that is quick and easy to feed the family!
1 pound Amylu Italian Style Meatballs (I get the big 2 pound package at Costco)
4 tablespoons butter
32 ounce chicken broth
3/4 cup uncooked basmati rice
1 cup shredded Violife mozzarella cheese shreds
1/2 cup Kite Hill cream cheese
4 ounces spinach
1/2 cup of sun-dried Julian cut tomatoes with Italian herbs
2 tablespoons of the juice from the sun-dried tomatoes
1 tablespoon garlic oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 tablespoon Italian seasoning
1 teaspoon paprika
1 teaspoon basil leaves
In a large deep pan place the spinach in first, then the rice and pour the chicken broth over top.
Add the rest of the ingredients to the pan.
Cover and turn burner on medium.
Keep covered for 10 minutes and then stir. Replace the cover.
Turn down to medium-low and cook for an additional 15 minutes. Stir every 5 minutes.
Take off the burner and keep covered. Let sit for 10 minutes.