Chimichurri Beef and Rice
-
Category
Main Dish
-
Cusine
American Argentine
What do you need?
How to make?
Ingredients
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
Directions
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.