Gluten-Free Shawarma Rice
Introducing a vibrant and aromatic twist on a classic Middle Eastern favorite, Gluten-Free Shawarma Rice is a comforting one-pan dish that brings bold spices and tender chicken together in perfect harmony. This recipe features fragrant basmati rice infused with a warm blend of turmeric, cumin, cinnamon, paprika, and coriander, all cooked to perfection in gluten-free chicken broth for a wholesome yet flavorful base. Juicy, golden-brown chicken pieces are folded in alongside fresh parsley and a splash of zesty lemon juice, creating a dish that’s as balanced as it is satisfying. Ready in under an hour, this easy weeknight meal is perfect for those seeking a gluten-free option without sacrificing taste. Serve it hot with a sprinkle of parsley for a visually appealing, crowd-pleasing dinner that’s guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 pound Chicken breast, diced
- 3 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Coriander powder
- 0.5 teaspoons Cinnamon powder
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 cups Chicken broth, gluten-free
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and keeps the grains from sticking together.
In a large skillet or pan, heat 2 tablespoons of olive oil over medium-high heat.
Add the diced chicken to the skillet. Season with a pinch of salt and pepper. Cook for 6-8 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the turmeric, cumin, paprika, coriander, cinnamon, the remaining salt, and black pepper. Cook for another minute until the spices are fragrant.
Add the rinsed basmati rice to the skillet, stirring well to coat each grain with the spices.
Pour in the gluten-free chicken broth. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15-18 minutes, or until the rice is cooked and the liquid has been absorbed.
Once the rice is done, gently fold in the cooked chicken pieces and allow them to heat through.
Remove the skillet from the heat. Stir in the fresh parsley and lemon juice.
Fluff the rice with a fork before serving.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 8482 mg | 369% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 6.9 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 369 mg | 28% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2574 mg | 55% | |
*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.
