Ground Lamb and Rice Skillet

Ingredients:

• 1 pound ground lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 1 1/2 cups chicken or vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Heat a large skillet over medium heat and add ground lamb. Cook until browned, breaking it up into crumbles with a spoon.
2. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent and fragrant.
3. Stir in the long-grain rice, dried oregano, salt, and pepper. Cook for about 1-2 minutes to lightly toast the rice.
4. Pour in the chicken or vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.
6. Remove the skillet from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
7. Fluff the rice with a fork before serving. You can garnish with fresh herbs like parsley or dill, if desired.

Tips and Variations:

• Add diced bell peppers or sliced mushrooms to the skillet along with the onion and garlic for added vegetables.
• Stir in a handful of chopped kalamata olives or crumbled feta cheese at the end for a burst of Mediterranean flavors.
• For a spicier version, sprinkle in some crushed red pepper flakes or add a pinch of cayenne pepper.
• Serve the Greek lamb and rice skillet as a complete meal or as a side dish alongside grilled vegetables or a fresh Greek salad.