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Yield: Makes 4 servings.


    • 1 6-ounce jar marinated artichoke hearts
    • 1 pound lamb, thinly sliced*
    • 1 medium onion, chopped
    • 1 medium-size red bell pepper, chopped
    • 2 cloves garlic, minced
    • 3 cups cooked rice (cooked in beef broth)**
    • 1 2¼-ounce can sliced black olives, drained
    • 1 teapoon dried organo
    • 1 teaspoon lemon pepper
    • 1/2 cup (2-ounces) feta cheese, crumbled


Drain artichoke hearts, reserving marinade; coarsely chop artichokes, set aside. 
Heat 2 tablespoons reserved marinade in large skillet over medium-high heat.

Add lamb; cook 5 to 7 minutes, stirring, until brown.

Remove from skillet; set aside.

Add remaining marinade to skillet; add onion, bell pepper and garlic.

Cook and stir 3 to 5 minutes or until bell peper is tender.

Stir in rice, lamb, artichoke hearts, olives, oregano and lemon pepper; cook and stir 2 to 3 minutes more or until thoroughly heated.

Stir in cheese; serve immediately.

* Substitute chicken for lamb, if desired.
**Substitute chicken broth for beef broth if using chicken.   

    Nutrition Facts
    Calories 348   
    Total Fat 17g 
    Cholesterol 65mg 
    Sodium 523mg 
    Total Carbohydrate 30g 
    Dietary Fiber 1g 
    Protein 19g  

USA Rice Federation

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