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
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Open the appInstructions
Step 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.
Step 2
Stir in turmeric and cinnamon until fragrant, about 30 seconds. Pour in 3 cups water and bring to a boil.
Step 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.
Step 4
Stir in kidney beans and lemon zest. Heat through for 1 minute until beans are warm.
Step 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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