One-Pan Middle Eastern Spiced Lamb and Rice

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.

Add 1 pound of ground lamb to the skillet and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add 1 medium chopped onion and 2 cloves of minced garlic to the skillet. Cook until the onion softens, about 3-4 minutes.

Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of cinnamon. Cook for 1 minute until fragrant.

Add 1 1/2 cups of rinsed basmati rice, 3 cups of chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.

Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork.

Garnish with 1/4 cup of fresh chopped parsley before serving.