Chicken and Rice with Meat10 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“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.” - by KELLYJEANNE
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 467 cal
- 19.8 g
- 43.1 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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 broth and ..." See moreit had a wonderful flavor. I didn't have any pine nuts so I roasted up some pecans. It was an excellant dish which we'll have again."
"A nice blend of flavors, but it can be a bit dry. I like this recipe more if I add a handful of raisens...." See more"
"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 garlic..." See more, crushed, 4 cups yogurt Plain, and 2 T dried mint. Combine and serve as a side."
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