Riz Bil Qidra

Riz Bil Qidra is a flavorful Lebanese rice dish that combines aromatic spices with tender meat and chickpeas, making it a wholesome and satisfying meal. This dish not only delights the palate but also showcases the rich culinary heritage of Lebanon.

Ingredients

• Basmati rice - 150 grams
• Chicken thighs, boneless - 200 grams
• Chickpeas, canned - 100 grams (drained and rinsed)
• Onion, finely chopped - 1 medium (about 100 grams)
• Garlic, minced - 2 cloves
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Ground allspice - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Water - 400 milliliters
• Fresh parsley, chopped - for garnish

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2. In a medium pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic to the pot and cook for an additional minute until fragrant.
4. Add the chicken thighs to the pot and brown them on all sides, about 5-7 minutes.
5. Sprinkle the cumin, cinnamon, allspice, salt, and black pepper over the chicken, stirring to coat evenly.
6. Add the drained chickpeas and the soaked rice to the pot, stirring gently to combine all the ingredients.
7. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes or until the rice is cooked and has absorbed the water.
8. Remove the pot from heat and let it sit, covered, for an additional 5 minutes to steam.
9. Fluff the rice with a fork and serve hot, garnished with fresh parsley.

Nutrition

• Calories: 540
• Protein: 30 g
• Carbs: 76 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 650 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.4 L

Health Benefits

• High in protein from chicken and chickpeas, supporting muscle health.
• Rich in fiber which aids in digestion and promotes satiety.

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