Name: Lebanese Rice with Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 whole Whole Chicken (Juicy and flavorful, preferred for rich broth.); 1 lb Ground Beef (Lean ground beef recommended for healthier option.); 1.5 cups White Rice (Long-grain or basmati preferred for fluffy texture.); 3 tbsp Butter (Unsalted for better sodium control.); 2 tsp Seven Spices (Essential for authentic flavor.); 0.5 tsp Ground Cinnamon (Adds warmth and depth.); 1 tsp Salt (Adjust to taste.); 0.5 tsp Black Pepper (Freshly ground recommended.); 0.25 cup Slivered Almonds (Adds crunch; can substitute with walnuts.); 0.25 cup Halved Cashews (Optional for creaminess.); 3 tbsp Pine Nuts (Best when toasted.); 2 tbsp Vegetable Oil (For frying nuts.); 2 leaves Bay Leaves (Enhances the broth flavor; remove before serving.); 0.5 small Onion (Half for milder taste.); 1 tsp Whole Cloves (For depth; can substitute ground but use less.)

This Lebanese Rice with Chicken comes together in about 60 minutes and is made all in one pot for a easy weeknight meal that your family will love! Switch up the spices or even the veggies to suit your taste, or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me, this dish not only delivers warmth but also brings everyone around the table.

Ingredients Breakdown

To create this warm and inviting dish, you’ll need the following ingredients. I promise you, they’re not just flavorful; they’re the star players in this one-pot wonder!

1 Whole Chicken
1 lb. Ground Beef
1½ cups White Rice
3 tbsp. Butter
2 tsp. Seven Spices : a combination of cinnamon, nutmeg, black pepper, allspice, cumin, paprika, and cardamom will do the trick!
½ tsp. Ground Cinnamon
1 tsp. Salt
½ tsp. Black Pepper
¼ cup Slivered Almonds (or Almond Halves)
¼ cup Halved Cashews
3 tbsp. Pine Nuts
2 tbsp. Vegetable Oil
2 Bay Leaves
½ Small Onion
1 tsp. Whole Cloves

Let’s Get Cooking!

How to Make Lebanese Rice with Chicken

Ready to dive into this flavor-packed dish? Let’s get started!

Prepare the Chicken: First things first, remove the neck and giblets from the chicken, and give it a good pat dry with paper towels (this helps it brown better!). Place the whole chicken in a large stockpot, covered completely with water. Don’t be stingy with the salt and pepper, season generously.
Simmer the Chicken: Bring the pot to a boil and let it simmer away. As it cooks (for about 1 hour), you’ll want to skim any fat that rises to the top. This just keeps things light and delicious.
Flavor It Up: While the chicken simmers, peel and cut your small onion in half (no crying! I promise). Toss that in along with the bay leaves and cloves. Cover it halfway and let it do its thing.
Shred the Chicken: Once your chicken is cooked through, take it out of the pot and set it aside to cool. After a bit, shred those tasty breasts into coarse chunks. If you’re feeling it, you can pop the legs and wings on a baking pan and broil them until golden brown and crispy (totally optional but SO good).
Toast the Nuts: Now, in a separate pan, heat vegetable oil over medium-high heat. Toss in the slivered almonds and give them a good 2-3 minute toast until they turn golden. Stir occasionally to avoid burning. Set them aside when they smell divine!
Prep the Rice: Rinse the rice well (I rinse mine three times or until the water runs clear, you want to remove excess starch). Drain it and set it aside; we’ll come back to it.
Cook the Beef: In the medium pot (where the chicken stock is), add your ground beef and cook on medium until fully browned. Then add that rich butter, salt, black pepper, 7 spices, and ground cinnamon. Stir everything together until fragrant, about 2 minutes.
Mix in the Rice: Toss the washed rice into this flavorful beef mixture, mixing it well. Measure out 2¼ cups of the chicken stock you made earlier and pour it right in.
Cook the Rice: Bring everything to a boil, then lower the heat to medium-low, covering it with a lid. Cook for about 15 minutes, or until all the stock is absorbed and the rice is fluffy.
Serve and Enjoy: Transfer the cooked rice to a large serving platter. Sprinkle your toasted nuts on top, along with those shredded chicken pieces. And there you have it, serve with a crunchy fattoush side salad or some creamy yogurt!

Why I Love This Recipe

This Lebanese Rice with Chicken is my go-to recipe for a reason! It’s fully loaded with warmth and comfort, perfect for chilly days when you just want to wrap your hands around a warm bowl of food. I’m a real sucker for recipes that allow you to use whatever you have on hand. The best part is that it impresses both family and friends alike, who doesn’t love a great homemade dish?

If you loved this Lebanese Rice with Chicken, be sure to check out my Arabic Chicken and Rice Kabsa, my Beef Molokhia Stew, or my Cabbage and Edamame Salad!

Why This Recipe Works

Quick & Easy

This little gem comes together in under an hour and is a true comfort food. Your weeknight dinners just got a serious upgrade!

One Pot Wonder

Everything cooks in one pot, meaning minimal cleanup for you. Yay, less time scrubbing pans!

Budget-Friendly

This recipe uses affordable, everyday ingredients. Perfect for those on a budget, or if you just don’t want to break the bank.

Crowd-Pleaser

Loaded with tons of flavor, the whole family will love it. Even the picky eaters at your table won’t be able to resist!

Customizable

The best part? It’s incredibly versatile! Switch up the proteins, toss in whatever veggies are hanging out in your fridge, and make it your own!

Serving and Storage

How to Serve This Delicious Dish

Serve it warm, piled high on plates, topped with crispy nuts and a side of tangy yogurt or a fresh salad, like fattoush. It’s the perfect pairing!

Storage

Leftovers will keep well in the refrigerator for about 3-4 days. Make sure to store them in airtight containers to keep them fresh.

Reheating Instructions

Just pop it in the microwave, stirring occasionally to heat evenly, or heat it gently in a saucepan over low heat, adding a splash of water or stock to prevent it from drying out.

Freezer Friendly

Absolutely! You can freeze this dish for up to 3 months. Just cool it completely before transferring it to a freezer-safe container. To reheat, let it thaw in the fridge overnight and warm it up on the stovetop.

And there you have it! A Lebanese dish that’s not just delicious but also brings everyone together. So what are you waiting for? Get in the kitchen and let those wonderful aromas fill your home! Happy cooking! Follow us on Pinterest for daily meal inspiration!