25-Min Lamb & Bean Rice Skillet
Ground lamb browned with turmeric and cinnamon, folded into fluffy rice with tender kidney beans—a weeknight take on loobia polo that hits in one skillet. Finish with a squeeze of lemon and fresh herbs.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- 1.5 cups long-grain white rice
- 1 can (15 oz) canned kidney beans, drained and rinsed
- 1 tsp turmeric
- ½ tsp cinnamon
- 1 whole lemon (juiced + zested)
- ¼ cup fresh parsley or mint, chopped
Instructions
- 1
Heat oil in a large skillet over medium-high. Brown ground lamb, breaking it into small pieces, until no pink remains, about 5 minutes.
- 2
Stir in turmeric and cinnamon until fragrant, about 30 seconds. Pour in 3 cups water and bring to a boil.
- 3
Add rice and a pinch of salt. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 12 minutes.
- 4
Stir in kidney beans and lemon zest. Heat through for 1 minute until beans are warm.
- 5
Squeeze lemon juice over the top. Scatter fresh herbs across and serve hot.
Tools you’ll need
- large skillet with lid (12-inch)
- wooden spoon
- measuring cups and spoons
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