Riz a Djej Lebanese Rice with Chicken
How to make Lebanese Rice with Chicken. Our Riz a Djej recipe features vermicelli, rice, cashews, pine nuts, Middle Eastern spices & herbs.
Servings: 6
Calories: 453kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Large pot
- Wooden spoon or spatula
Ingredients
- 1/4 cup Cashews
- 1/4 cup Pine Nuts
- 2 tbsp Olive Oil
- 4 oz Vermicelli Pasta broken into 1 inch pieces
- 1 Medium Yellow Onion chopped
- 1 lb Boneless, skinless chicken thighs cut into 1 inch pieces
- 1 Cinnamon Stick
- 1 tsp All Spice
- 1 tbsp Ground Coriander
- 1 tbsp Ground Cumin
- 1 cup Long Grain White Rice
- 2 1/2 cups Chicken Broth
- Kosher Salt and Black Pepper
- 2 tbsp Fresh Mint or Parsley chopped
Instructions
- Spread the cashews and pine nuts onto a small pan that fits inside your toaster oven. Toast the nuts until golden brown, 2-3 minutes. Set aside.
- In a large pot or Dutch Oven over medium-high heat, toast the vermicelli, stirring, until golden for 3-4 minutes. Add the oil, onion and chicken. Cook, stirring, until the onion has softened and the pasta is slightly darker.
- Stir in the cinnamon stick, all spice, coriander, cumin, rice, chicken broth, 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Boil then cover, reduce to low and cook until the liquid has been absorbed, 10-12 minutes. Uncover, drape a towel across the top and replace the lid. Let stand for 10 minutes.
- Using a fork, fluff the mixture, then season with salt and pepper. Spoon the chicken and rice mixture into a serving bowl and top with toasted nuts and fresh herbs.
Nutrition
Calories: 453kcal | Carbohydrates: 43.8g | Protein: 28.8g | Fat: 17.8g | Saturated Fat: 3.2g | Cholesterol: 67mg | Sodium: 389mg | Potassium: 346mg | Fiber: 2.1g | Sugar: 2.6g | Calcium: 47mg | Iron: 3mg