Chicken and Rice with Meat Recipe -
Chicken and Rice with Meat Recipe
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Chicken and Rice with Meat

Recipe by  

"An everyday dish of Middle Eastern origin, simple to make, with a slightly exotic flavor. It isn't fancy, but my family loves it. My husband's father used to make it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Melt the butter in a large skillet over medium heat, and cook the ground beef until evenly brown. Season with allspice, cinnamon, and pepper, and continue cooking 1 minute. Pour in the hot water, season with salt, and place the chicken in the skillet. Cover, and cook 25 minutes, until chicken juices run clear.
  2. Remove chicken from skillet, and shred. Return to skillet, and mix in the rice. Cover, and continue cooking 20 minutes, until rice is tender, and liquid has been absorbed.
  3. In a separate skillet over medium heat, cook and stir the pine nuts 5 minutes, or until lightly browned. Sprinkle pine nuts over the beef, chicken, and rice mixture to serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2006

To avoid over drying I cut the cooking for the chicken to about fifteen minutes. What really made this dish however was that I substituted chicken broth for the water. The rice absorbed the broth and it had a wonderful flavor. I didn't have any pine nuts so I roasted up some pecans. It was an excellant dish which we'll have again.

Most Helpful Critical Review
Jan 24, 2005

A nice blend of flavors, but it can be a bit dry. I like this recipe more if I add a handful of raisens.

Mar 25, 2006

This casserole reminded me of Lebanese Kibbee (a kind of meatloaf) in flavors. I also thought it was dry so I accompanied the recipe with yogurt sauce 2 lg cucumbers, seeded and diced 4 cloves garlic, crushed, 4 cups yogurt Plain, and 2 T dried mint. Combine and serve as a side.

Oct 05, 2010

I give this recipe 5 stars... everyone loves it.. I have been making this recipe for years.. The only changes I would make are to cube the chciken breasts after poaching... add two chicken bouillion packets.. and I usually bake it in the oven in a small roasting pan at 350.. for about 30 min.... or until liquid is absorbed...also.. I have found, that peanuts, believe it or not, make a great subsitution in a pinch for the pine nuts... If it seems dry, also add a few tbsp butter.. and or vegetable oil... Enjoy!

Aug 28, 2006

My husband and I found this recipe very easy to prepare and very delicious. The cinnamon in the recipe gave the meal a very unusual combinations of flavors.

Jul 05, 2006

This was horrible. I had to throw it in the trash and was not able to use it at all.

Apr 06, 2007

I was looking for something to do with chicken breast that would be different and I love allspice, so I tried this. My kids and husband did not like it very much. They said it didn't taste bad it just didn't taste good. Maybe marinating the chicken ahead of time would make it better; it was a little boring. I have never combined chicken and ground beef before, it is a good way to use up small amounts of both. Maybe adding some red peppers could zip it up a little. Thank you for sharing the recipe, it's different.

Aug 15, 2012

I liked this recipe alot. I took it to a potluck and doubled the recipe- there was nothing to take home. I tweaked a few things in the recipe. I added boullion cubes to the water and I cubed the chicken.


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  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 43.1 g
  • 14%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 957 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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