Lamb And Rice Stew

Rosemary and lamb always make a natural and tasty pair. Here, the delightful duo appears with stewed tomatoes and long-grain basmati rice, which can be found in large supermarkets as well as specialty groceries.
Ingredients
Serves: Prep: 15min|Cook: 30min |Total: 45min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

* 1 cup basmati or long-grain rice
* 1 tablespoon olive oil
* 1 pound cubed lamb
* 2 cans (14 ounces each) stewed tomatoes, cut into pieces
* 1/4 cup dry red wine
* 4 cloves garlic, minced
* 2 teaspoons dried chives
* 1 teaspoon dried rosemary, crushed
* 1 teaspoon dried italian seasoning
* 1/2 teaspoon hot-pepper sauce

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Directions
1.
Prepare the rice according to package directions.
2.
Meanwhile, heat the oil in a large saucepan over mediumhigh heat. Add the lamb and cook, stirring occasionally, for 5 minutes, or until browned.
3.
Add the tomatoes (with juice), wine, garlic, chives, rosemary, and Italian seasoning. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the lamb is tender. Add the hot-pepper sauce. Serve over the rice.
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Recipe Notes
Pepper sauces come in all degrees of heat, ranging from mild, such as Crystal's, to searingly hot, such as Tabasco. Add mild sauces to recipes by the teaspoonfuls. Add hot sauces to recipes by the drop.
Nutritional Facts per serving
CALORIES 375.3 CAL

FAT 11.3 G

SATURATED FAT 2.9 G

CHOLESTEROL 72.6 MG

SODIUM 392.4 MG

CARBOHYDRATES 40.6 G

TOTAL SUGARS 5.9 G

DIETARY FIBER 4.1 G

PROTEIN 28 G