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Chimichurri Beef and Rice

Chimichurri Beef and Rice
  • Meal

    Main Dish

  • Cusine

    American Argentine


1 Tbsp olive oil

1 cup chopped red or yellow onion

1 lb lean ground beef

1 cup chopped red bell pepper

Salt and freshly ground black pepper

1 1/2 Tbsp minced garlic

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

1 1/2 cups uncooked instant white rice

1/2 cup chopped fresh parsley

1/2 cups chopped fresh cilantro

1 Tbsp lime juice


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.