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Chimichurri Beef and Rice
An incredibly flavorful and perfectly filling one pan recipe you'll want on the dinner menu again and again! It's so easy to make and you can have it ready in 30 minutes! It includes quick cook instant rice, hearty ground beef, bright bell pepper and plenty of chopped fresh herbs.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
📝 Preparation Steps
1
Heat a 12-inch non-stick skillet over medium-high heat. Add onion and saute ⏱️ 2 minutes.
2
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.
3
Drain excess fat if needed. Stir in chicken broth, paprika, oregano, cumin and red pepper flakes and bring mixture to a simmer.
4
Mix in rice, bring to a boil and let boil ⏱️ 1 minute. Remove from heat, cover skillet and let rest ⏱️ 8 minutes.
5
Toss in parsley, cilantro and lime. Serve with lime wedges for spritzing.
Nutrition Facts
calories
410 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
125 mg
protein Content
27 g
cholesterol Content
73 mg
carbohydrate Content
36 g
saturated Fat Content
5 g
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