Ingredients

  • 2 1/2 cups chopped onion (about 1 large onion)
  • 3/4 cup chopped carrot (about 1 carrot)
  • 3 garlic cloves, minced
  • 3/4 pound lean ground lamb
  • 1 cup uncooked long-grain riceIMG_4970
  • 1/4 teaspoon ground cinnamon
  • 14-ounces of fat-free, less-sodium chicken broth (we like Kitchen Basics or homemade)
  • 1 cup chopped plum tomato (about 1 tomato)
  • 1/4 cup chopped fresh flat-leaf parsley, divided
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons fresh lemon juice
  • 3/4 teaspoon salt

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add first 4 ingredients to pan; cook 5 minutes, stirring to crumble lamb. Stir in rice and cinnamon; sauté 2 minutes. Stir in chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in chopped tomato, 3 tablespoons parsley, mint, lemon juice, and salt. Cover and let stand 5 minutes. Sprinkle with remaining 1 tablespoon parsley.