Lamb and rice recipe
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Lamb and Rice Stew
Rosemary and lamb always make a tasty pair. Here, the delightful duo appears with stewed tomatoes and long-grain basmati rice for a warm and filling stew.
PREP TIME: 15 Minutes
COOK TIME: 30 Minutes
TOTAL TIME: 45 Minutes
SERVINGS: 4
COOK TIME: 30 Minutes
TOTAL TIME: 45 Minutes
SERVINGS: 4
1 c basmati or long-grain rice
1 Tbsp olive oil
1 lb cubed lamb
2 cans (14 ounces each) stewed tomatoes, cut into pieces
¼ c dry red wine
4 cloves garlic, minced
2 tsp dried chives
1 tsp dried rosemary, crushed
1 tsp dried italian seasoning
½ tsp hot-pepper sauce
1 Tbsp olive oil
1 lb cubed lamb
2 cans (14 ounces each) stewed tomatoes, cut into pieces
¼ c dry red wine
4 cloves garlic, minced
2 tsp dried chives
1 tsp dried rosemary, crushed
1 tsp dried italian seasoning
½ tsp hot-pepper sauce
1. PREPARE the rice according to package directions.
2. HEAT the oil in a large saucepan over mediumhigh heat. Add the lamb and cook, stirring occasionally, for 5 minutes, or until browned.
3. ADD the tomatoes (with juice), wine, garlic, chives, rosemary, and Italian seasoning. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the lamb is tender. Add the hot-pepper sauce. Serve over the rice.
2. HEAT the oil in a large saucepan over mediumhigh heat. Add the lamb and cook, stirring occasionally, for 5 minutes, or until browned.
3. ADD the tomatoes (with juice), wine, garlic, chives, rosemary, and Italian seasoning. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the lamb is tender. Add the hot-pepper sauce. Serve over the rice.
NUTRITION (per serving) 375 cal, 11.3 g fat, 3 g sat fat, 392 mg sodium, 40.6 g carbs, 6 g total sugars, 4 g fiber, 28 g protein
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