One-pot Spinach And Lamb Rice

Name: One-pot Spinach And Lamb Rice
Prep time: 15 min
Cook time: 40 min
Yield: 4-6
Cuisine: Middle Eastern

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Mains

Spinach and Lamb Rice is hearty and flavourful. Pair it with my rice salad, eggplant pilaf, or stuffed chicken for an unforgettable meal.

PREP TIME

15 minutes

COOK TIME

40 minutes

SERVES

4-6

About this recipe

Spinach and Lamb Rice is one of those dishes that comes together beautifully when you’re using up what’s in the fridge. I love how the lamb cutlets add richness, but you can skip them or fry them separately to serve on top at the end. This one-pot meal is simple to make and full of bold flavours from fresh spinach, tomatoes, and aromatic spices, making it a regular in my kitchen.

If you’re a fan of hearty and satisfying rice dishes, this recipe is a must-try. Pair it with my Fresh Rice Salad—a quick and healthy dish made with leftover rice, veggies, and herbs. It’s perfect on its own or served with chicken or lamb for an easy lunch or dinner. For a vegan twist, my Chickpea Eggplant Rice Pilaf is a delicious gluten-free option, garnished with crunchy nuts and warm spices that elevate every bite. If you’re hosting a family gathering or celebration, impress your guests with my Djaj Mahshi Rice-Stuffed Chicken, It’s a showstopper that’s surprisingly simple to prepare! Spinach and Lamb Rice is just one example of how rice can be transformed into a flavourful centrepiece for any occasion.

Ingredients

8 lamb cutlets
4 tablespoons olive oil
1 onion finely diced
2 garlic cloves chopped
1 red chilli finely diced
1 Can diced tomatoes or 3-4 ripened fresh tomatoes
100 grams of spinach shredded
1 cup basil leaves shredded
1 teaspoon cumin ground
1 teaspoon coriander ground
½ teaspoon oregano dried
1 tablespoon Vegeta or salt to season
ground black pepper
2 cups basmati rice
2 ½ cups boiling water

Notes from Rouba

You can replace lamb cutlets with small diced lamb or leave them out entirely for a vegetarian version.
Fresh tomatoes work beautifully if you have them, but canned is a convenient option.
Stir the rice once halfway through cooking to prevent sticking.
Use chicken stock instead of water for added depth of flavour.
Serve leftovers the next day—this rice reheats well and tastes even better.
Serve with sides like yoghurt and salad

Method

Step 1.

Place the rice in a sieve and wash until water runs clear. Set aside.

In a large pot, heat 2 tablespoons of olive oil and lightly brown the lamb cutlets on both sides. Remove and set aside on wire rack.

Step 2.

Using the same pot, heat the remaining 2 tablespoons of olive oil over medium heat, add chopped onions and saute until translucent. Stir in garlic and chilli and continue to cook for about 30 seconds. Stir in the spices and tomato. Then add the remaining ingredients. Mix well, heating everything through. Taste before you add salt (vegeta is salty).

Step 3.

Arrange the lamb cutlets over the rice. Add the water, put a lid on, and cook on low heat for approximately 20-30 minutes or until the rice is cooked.