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One-Pan Spanish Rice with Juicy Lamb Chops

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One-Pan Spanish Rice with Juicy Lamb Chops is a flavorful and satisfying meal that combines tender, well-seasoned lamb chops with aromatic Spanish-style rice cooked in one skillet for easy cleanup and maximum flavor.

Ingredients

Scale
  • 4 lamb chops
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup long-grain rice
  • 1 3/4 cups chicken or beef broth
  • 1/2 cup canned diced tomatoes (with juice)
  • 1/2 teaspoon turmeric or saffron (optional for color)
  • 1/2 teaspoon chili flakes (optional for heat)
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Pat lamb chops dry and season with salt, pepper, paprika, and cumin.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear lamb chops for 2–3 minutes per side until browned. Remove and set aside.
  3. In the same skillet, add remaining olive oil. Sauté onion, garlic, and red bell pepper until softened.
  4. Add rice and toast for 1–2 minutes, stirring frequently.
  5. Stir in broth, diced tomatoes, turmeric or saffron (if using), and chili flakes. Bring to a simmer.
  6. Return lamb chops to the pan, nestling them into the rice.
  7. Cover and simmer on low heat for 18–20 minutes, or until rice is tender and liquid is absorbed.
  8. Remove from heat, let rest for 5 minutes. Garnish with fresh parsley or cilantro before serving.

Notes

  • For best flavor, marinate the lamb for 30 minutes before cooking.
  • Use bone-in lamb chops for extra juiciness.
  • Add peas or olives for a traditional Spanish touch.

Nutrition

Keywords: Spanish Rice, Lamb Chops, One-Pan Dinner, Halal, Mediterranean Rice Dish

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