Serves: 6
Prep Time: 75 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Indian
Ingredients
| 1 1/2 | cups UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 6 | Lamb Chops |
| 2 | large red bell peppers cut into 1" x 1/4" pieces |
| 2 | cloves garlic minced |
| 2 | Tbsp. butter or margarine |
| 1 | large onion sliced and separated |
| 3 1/2 | cups water |
| 2 1/2 | tsp. salt |
| 1 | Tbsp. flour |
| 1 | Tbsp. vegetable oil |
| 1/4 | tsp. pepper |
| 1/2 | cup chicken broth |
| 1 1/4 | cups dry white wine |
| 2 | Tbsp. paprika |
Instructions
1. Brown lamb chops in oil, in large skillet, over medium heat, a few at a time, about 5 minutes on each side. Pour off excess fat. Return all chops to skillet.
2. Add onion and chicken broth. Cover tightly and cook over low heat until chops are tender, 25 to 30 minutes.
3. While meat is cooking, sauté garlic in butter in large saucepan. Add water and 3/4 cup of the wine. Bring to a boil. Stir in rice, 2 tsp. salt and the pepper. Cover tightly and simmer 20 minutes.
4. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes.
5. Stir red pepper into rice. Remove chops from skillet. Spoon off excess fat from juices in skillet. Blend remaining 1/2 cup wine with flour until smooth.
6. Add to skillet with paprika and remaining 1/2 teaspoon salt. Cook over medium heat, stirring constantly, until thickened.
7. Arrange remaining rice mixture and lamb chops on platter.
