Categorized:
- Beef and Pork
- Main Dish
Tagged:
- bell pepper
- chicken broth
- cilantro
- cumin
- garlic
- ground beef
- limes
- olive oil
- oregano
- paprika
- parsley
- red onion
- rice
Chimichurri Beef and Rice
Ingredients
- 1 Tbsp olive oil
- 1 cup chopped red or yellow onion
- 1 lb lean ground beef (85 - 90%)
- 1 cup chopped red bell pepper (1 medium)
- Salt and freshly ground black pepper
- 1 1/2 Tbsp minced garlic (4 cloves)
- 2 cups low-sodium chicken broth
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper flakes (optional)
- 1 1/2 cups uncooked instant white rice
- 1/2 cup chopped fresh parsley
- 1/2 cups chopped fresh cilantro
- 1 Tbsp lime juice, plus wedges for serving
Instructions
- Heat a 12-inch non-stick skillet over medium-high heat. Add onion and saute 2 minutes.
- Crumble in beef and add bell pepper. Cook and let brown, tossing and breaking up occasionally, until cooked through, about 7 - 9 minutes, while adding in garlic during the last 2 minutes.
- Drain excess fat if needed. Stir in chicken broth, paprika, oregano, cumin and red pepper flakes and bring mixture to a simmer.
- Mix in rice, bring to a boil and let boil 1 minute. Remove from heat, cover skillet and let rest 8 minutes.
- Toss in parsley, cilantro and lime. Serve with lime wedges for spritzing.
Notes
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