Growing up in a home where rice was basically its own food group, I never thought much about jazzing it up beyond the usual butter and salt. That changed when my neighbor Sarah brought over this ground lamb rice dish during a snowstorm last winter. I watched my kids – who normally push their rice around the plate – actually ask for seconds. It turns out that browning lamb with a few basic spices and mixing it into fluffy rice creates something that’s way more than just a simple side dish. Now it’s become our Thursday night dinner tradition, and even my pickiest eater looks forward to it.
Suggestions for Ingredient Substitution
Ground lamb can be replaced with ground beef, turkey, or plant-based meat alternatives for different dietary preferences or to reduce saturated fat content. Adjust cooking time as needed, as turkey may cook faster than lamb. Brown rice can be substituted with quinoa or cauliflower rice for a lower-carb option or to increase nutrient density. Use the same amount of quinoa as rice, but double the amount of cauliflower rice. Fire-roasted tomatoes can be swapped with regular canned diced tomatoes or fresh tomatoes for a milder flavor. If using fresh tomatoes, add an extra 1/4 cup of water to compensate for the liquid in canned tomatoes. These substitutions maintain the dish’s Mediterranean flavor profile while offering flexibility for various dietary needs and preferences.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 850-950
- Protein: 60-70 g
- Fat: 40-50 g
- Carbohydrates: 80-90 g
Ingredients
- 1 pound ground lamb
- 1 yellow onion
- 1 clove garlic (minced)
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 can fire roasted tomatoes (drained)
- 1 big handful spinach
- Salt
- Pepper
- 1 cup brown instant rice
- 1 cup water
- Black olives (optional)
- Toasted pine nuts (optional)
- Parmesan (for garnish)
- Parsley (for garnish)
Step 1: Sauté the Onions and Cook the Lamb
Start by chopping some yellow onions and sautéing them in a skillet over medium heat until softened.
Add 1 pound of ground lamb to the skillet, breaking it up as it cooks.
Once most of the pink in the lamb is gone, add 1 minced clove of garlic and cook until the garlic becomes fragrant.
Step 2: Season the Meat and Add Vegetables
Mix in oregano and cumin with the lamb and onion mixture.
Drain a can of fire-roasted tomatoes and add them to the skillet, stirring everything together well.
Add a big handful of spinach to the skillet and let it wilt down for a couple of minutes.
Season with salt and pepper to taste.
Step 3: Add Rice and Simmer
Introduce 1 cup of instant brown rice and 1 cup of water to the skillet, combining it thoroughly with the rest of the ingredients.
Bring the mixture to a boil, then reduce heat to a simmer and cover the skillet.
Cook for 10 to 15 minutes, checking occasionally, until the rice is tender and the liquid is mostly absorbed.
Step 4: Finish the Dish
Once the rice is fully cooked, remove the lid and fluff the mixture with a fork.
If you like, stir in some black olives at this point.
Transfer the dish to a serving dish, garnishing with toasted pine nuts and grated Parmesan cheese if available.
Step 5: Serve and Garnish
Optionally, add fresh parsley for an extra touch of color and flavor before serving.
Enjoy your flavorful skillet dish while warm.
