Chimichurri Beef and Rice
This recipe is from the food blog, CookingClassy.com. If you like chimichurri sauce, you’ll enjoy this yummy dish! I love the combination of parsley, cilantro, and oregano. This recipe uses instant rice, so it cooks quickly for when we're in a hurry.
I didn't make any adjustments - just followed the recipe exactly as it is. We liked this recipe because the flavors were quite different than most of my regular rotation recipes. Usually, I leave out parsley when it's in a recipe; however, the parsley and cilantro are a big part of the flavor in this recipe since that's mostly what chimichurri is made from. Also, I always make my own broth from bouillon cubes. The recipe says it makes 4 servings. I would say it makes 2 adult and 2 child servings or 3 adult servings.
- 1 tablespoon olive oil
- 1 cup red onion (chopped)
- 1 pound lean ground beef ((85 - 90%))
- 1 cup red bell pepper (chopped)
- salt & pepper (to taste)
- 1 1/2 tablespoon garlic cloves (minced)
- 2 cups low-sodium chicken broth
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes ((optional) )
- 1/2 cup chopped fresh parsley (chopped)
- 1/2 cups fresh cilantro (chopped)
- 1 tablespoon lime juice (plus wedges for serving)
- 1 1/2 cups instant white rice (uncooked )
- 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.