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.
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!
