Description
One-Pan Spanish Rice with Juicy Lamb Chops is a flavorful and satisfying meal that combines tender, well-seasoned lamb chops with aromatic Spanish-style rice cooked in one skillet for easy cleanup and maximum flavor.
Ingredients
Units
Scale
- 4 lamb chops
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup long-grain rice
- 1 3/4 cups chicken or beef broth
- 1/2 cup canned diced tomatoes (with juice)
- 1/2 teaspoon turmeric or saffron (optional for color)
- 1/2 teaspoon chili flakes (optional for heat)
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Pat lamb chops dry and season with salt, pepper, paprika, and cumin.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear lamb chops for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, add remaining olive oil. Sauté onion, garlic, and red bell pepper until softened.
- Add rice and toast for 1–2 minutes, stirring frequently.
- Stir in broth, diced tomatoes, turmeric or saffron (if using), and chili flakes. Bring to a simmer.
- Return lamb chops to the pan, nestling them into the rice.
- Cover and simmer on low heat for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat, let rest for 5 minutes. Garnish with fresh parsley or cilantro before serving.
Notes
- For best flavor, marinate the lamb for 30 minutes before cooking.
- Use bone-in lamb chops for extra juiciness.
- Add peas or olives for a traditional Spanish touch.
Nutrition
- Serving Size: 1 lamb chop with rice
- Calories: 580
- Sugar: 4g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg