| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 1 pound American ground lamb
- 3 tablespoons olive oil
- 2 tablespoons chili powder ground
- 2 teaspoons cumin ground
- 2 teaspoons coriander ground
- 2 teaspoons paprika ground
- 2 teaspoons garlic powder
- 1/2 red pepper chopped
- 1 serrano pepper chopped
- 1/2 yellow pepper chopped
- 1/2 red onion sliced thin
- 1 pinch salt kosher
- 1 pinch pepper ground
Lundberg Chile Verde Rice
Toppings
- 1 crumbled goat feta
- 1 avocado sliced
- 1 cilantro chopped
- 1 jalapeño pepper chopped
- 1 grape tomatoes sliced
Ingredients
Lundberg Chile Verde Rice
Toppings
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Instructions
Lamb Meat
- In a mixing bowl combine chili powder, cumin, coriander, paprika, garlic powder, ground lamb, 1 tbsp olive oil, salt and pepper. Next, preheat a skillet to medium-high heat. Add 1 tbsp olive oil to the skillet followed by ground lamb. Saute the lamb breaking it up with a wooden spoon until no longer pink; about five minutes.
- Remove the lamb from the skillet and set aside. In the same skillet add 1 tbsp olive oil along with the peppers and red onion. Saute the veggies until softened about seven minutes. Remove the skillet from the heat and set aside.
Chile Verde Rice
- In a medium saucepan combine 1¾ cups of water, rice, seasoning and 1 tsp. of olive oil (optional). Stir well and bring to a boil.
- Cover and reduce heat to maintain a simmer. Do not lift lid while cooking. Simmer for 35 minutes.
- Remove from heat. Let stand covered for 5 minutes. Fluff with fork and serve.
Recipe Notes
To serve: divide the rice among four bowls followed by the lamb, peppers, and assortment of toppings. Enjoy!