Roast Potatoes with Rice

Roast Potatoes with Rice

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This traditional Sephardic dish has always accompanied roast beef or lamb in our house. Baked in an ovenproof glass dish, it can be brought directly from the stove to the table
Servings: 8
Calories: 392


  • 5 large potatoes peeled
  • 2 cups uncooked rice
  • 1 onion grated
  • salt and black pepper
  • 1/2 cup chicken fat or shortening
  • 3 cup hot chicken broth


  • Preheat oven to 400°F. Halve the potatoes lengthwise and then crosswise to divide them into quarters.
  • Cover the bottom of a 2-inch-deep, 2-quart rectangular ovenproof baking dish with the rice.
  • Sprinkle rice with onion, then arrange the potatoes in rows standing on their flat bases like miniature pyramids.
  • Dot the tops of the potatoes with the chicken fat.
  • Pour enough chicken broth into the baking dish to come to just below the top.
  • Put dish in oven and bake for 1 hour, checking liquid every 15 minutes. If liquid has evaporated, add a little more until the rice is cooked (taste to test), then stop adding liquid and continue cooking until both tops of the potatoes and rice are golden brown.
Calories: 392 kcal
Carbohydrates: 62 g
Protein: 6 g
Fat: 13g
Saturated Fat: 4 g
Cholesterol: 11 mg
Sodium: 11 mg
Potassium: 634 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 3 IU
Vitamin C: 27 mg
Calcium: 32 mg
Iron: 1 mg
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