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 2ผ-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.
Total Fat 17g
Total Carbohydrate 30g
Dietary Fiber 1g
USA Rice Federation www.usarice.com