Dairy-Free Shawarma Rice
Elevate your weeknight dinners with this flavorful Dairy-Free Shawarma Rice, a vibrant Middle Eastern-inspired dish brimming with fragrant spices and wholesome goodness. Perfectly marinated chicken breast is sautéed to golden perfection before being combined with fluffy basmati rice and a medley of warm spices like cumin, turmeric, cinnamon, and paprika, creating a dish that's bold, comforting, and dairy-free. The rice is cooked in savory chicken broth for added depth of flavor, while fresh toppings like diced cucumber, tomato, and parsley balance the richness with refreshing, crisp notes. Whether you're seeking an easy dinner or meal prep recipe, this one-pot shawarma rice is sure to impress while being naturally dairy-free and irresistibly satisfying.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 pound Chicken breast
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 minced Garlic cloves
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Chicken broth
- 1 sliced Red onion
- 0.5 cup Parsley
- 1 diced Tomato
- 1 diced Cucumber
Instructions
Rinse the basmati rice in cold water until the water runs clear. Set aside to drain.
In a small bowl, combine ground cumin, ground coriander, paprika, turmeric, cinnamon, allspice, salt, and black pepper.
Cut the chicken breast into thin slices and place in a large bowl. Add half of the spice mixture, 2 tablespoons of olive oil, lemon juice, and minced garlic. Mix well to coat the chicken evenly.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken slices and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
In the same skillet, add the sliced red onion and remaining spice mixture. Sauté for 2-3 minutes until the onion is soft and fragrant.
Add the rice to the skillet with the onions and spices, and stir well to coat the rice with the spices.
Pour in the chicken broth and bring to a boil. Lower the heat to a simmer, cover the skillet, and cook for 18-20 minutes until the rice is tender and the liquid is absorbed.
Fluff the cooked rice with a fork, and stir in the cooked chicken slices.
Garnish with chopped parsley, diced tomato, and cucumber before serving.
Serve warm and enjoy your Dairy-Free Shawarma Rice!
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5508 mg | 239% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 9.4 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 376 mg | 29% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3075 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
