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4.1 from 27 votes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 1 Tbsp olive oil
  • 1 cup chopped red or yellow onion
  • 1 lb lean ground beef (85 - 90%)
  • 1 cup chopped red bell pepper (1 medium)
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp minced garlic  (4 cloves)
  • 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 (optional)
  • 1 1/2 cups uncooked instant white rice
  • 1/2 cup chopped fresh parsley
  • 1/2 cups chopped fresh cilantro
  • 1 Tbsp lime juice, plus wedges for serving

Instructions

    Cup of Yum
  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.

Notes

  • Recipe source: Adapted from Tbsp.