Thaw the meatballs if they are frozen. I just stuck them in the microwave for a couple minutes. They don't have to be completely thaw, just enough that they will finish thawing and warm up while cooking the rice.

Heat a high-sided skillet over medium-high heat. Add the oil.

When the oil shimmers, add the garlic and saute 1 minute, until fragrant.

Add the meatballs and cook for 2-3 minutes.

Add the beef broth, rice, garlic powder, pepper and salt. Scrape up any browned bits.

Stir and bring the heat up to high so that it comes to a boil.

Reduce the heat to low to maintain a simmer. Cover with a lid.

Continue to simmer with the lid on for 15-20 minutes, until the rice is tender and the liquid is absorbed. Stir at 15 minutes to make sure it isn't sticking.

When the rice is cooked, remove from the heat and season to taste, adding more salt and pepper if you want.

Stir in the peas. Add as much as looks good to you.

Add the green onions and parsley, if using. Cover until the peas are warm, just a few minutes.

This is great with a big green salad. I actually ate mine right on top of a bed of spinach. If you wanted you could stir fresh spinach into the meal and let it wilt while it's still on the stove.