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Chimichurri Beef And Rice

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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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner, Main Course, Recipe
Cuisine: Latin American, Mexican
Keyword: BarrettFamilyRecipes
Servings: 4 servings
Calories: 364kcal

Ingredients

  • 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

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.

Nutrition

Calories: 364kcal | Carbohydrates: 36g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 123mg | Potassium: 680mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1435IU | Vitamin C: 53mg | Calcium: 48mg | Iron: 6mg
Tried this recipe?Let us know how it was!
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Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. American Express is a ChooseFI advertiser. Disclosures.
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