One-pot Rice And Lamb Chops

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup fresh parsley, chopped
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 lamb loin chops with bone
• 2 tablespoons vegetable oil
• 2 cups chicken stock
• 1 cup water
• 1 1/2 cups long-grain rice
• 1 cup corn kernel

Recipe

• 1 in a bowl, mix together half of the parsley, the garlic, cumin, salt, pepper and cayenne and rub it over the chops.
• 2 in a dutch oven, heat the oil over medium-high heat.
• 3 brown the chops, turning once, about 4 minutes.
• 4 transfer to a plate.
• 5 drain off the fat from the pan.
• 6 add the stock and water and bring to a boil, stirring.
• 7 add the rice and corn.
• 8 reduce the heat, cover, and simmer for 10 minutes.
• 9 stir in the remaining parsley.
• 10 nestle the lamb chops and any accumulated juices in the rice.
• 11 cook until the rice is tender, the liquid is absorbed and just a hint of pink remains inside the chops, 10 minutes.