Chicken and Rice with Meat

Chicken and Rice with Meat


"An everyday dish of Middle Eastern origin, simple to make, with a slightly exotic flavor. It isn't fancy, but my family loves it. My husband's father used to make it."


1 h 15 m servings 467 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 957 mg
  • 38%

Based on a 2,000 calorie diet

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  1. Melt the butter in a large skillet over medium heat, and cook the ground beef until evenly brown. Season with allspice, cinnamon, and pepper, and continue cooking 1 minute. Pour in the hot water, season with salt, and place the chicken in the skillet. Cover, and cook 25 minutes, until chicken juices run clear.
  2. Remove chicken from skillet, and shred. Return to skillet, and mix in the rice. Cover, and continue cooking 20 minutes, until rice is tender, and liquid has been absorbed.
  3. In a separate skillet over medium heat, cook and stir the pine nuts 5 minutes, or until lightly browned. Sprinkle pine nuts over the beef, chicken, and rice mixture to serve.
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  1. 14 Ratings


To avoid over drying I cut the cooking for the chicken to about fifteen minutes. What really made this dish however was that I substituted chicken broth for the water. The rice absorbed the brot...

A nice blend of flavors, but it can be a bit dry. I like this recipe more if I add a handful of raisens.

This casserole reminded me of Lebanese Kibbee (a kind of meatloaf) in flavors. I also thought it was dry so I accompanied the recipe with yogurt sauce 2 lg cucumbers, seeded and diced 4 cloves ...