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4 Serves
75 Mins
Heat the olive oil in a large Dutch oven over medium-high heat and sear the lamb until browned on all sides.
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ChineseVitamin E
3 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
83 µg / 400 µgCalcium
41 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
281 mg / 420 mgPhosphorus
985 mg / 1,250 mgPotassium
1169 mg / 4,700 mgSodium
1353 mg / 2,300 mgZinc
15 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
105 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
207 mg / 300 mgCaffeine
0 mgNet Carbs
115 gAlcohol
0 g
Add the rice to the Dutch oven and toast it lightly in the remaining fat until fragrant.
Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to low and cover with a lid.
Simmer the rice and lamb mixture gently until the liquid is absorbed and the meat is tender.
Remove from heat and let the dish stand covered for 5 minutes before fluffing with a fork and serving.
13
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Brazilian