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 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Course: Dinner, Main Course, Recipe
Cuisine: Latin American, Mexican
Keyword: BarrettFamilyRecipes
Servings: 4servings
Calories: 364kcal
Ingredients
1tablespoonolive oil
1cupred onionchopped
1poundlean ground beef (85 - 90%)
1cupred bell pepperchopped
salt & pepperto taste
1 1/2tablespoongarlic clovesminced
2cupslow-sodium chicken broth
1/2teaspoonpaprika
1/2teaspoonoregano
1/2teaspoonground cumin
1/4teaspooncrushed red pepper flakes (optional)
1/2cupchopped fresh parsleychopped
1/2cupsfresh cilantrochopped
1tablespoonlime juice plus wedges for serving
1 1/2cupsinstant white riceuncooked
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.