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
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, meatballs, and peas; bring to a boil. Cover and reduce heat to low. Cook for 20-22 minutes until rice is tender. Taste and add more salt, if necessary. Toss in the parsley. Serve immediately.