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!