Chimichurri Beef and Rice
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 ½
Tbsp
minced garlic
-
2
cups
low-sodium chicken broth
-
½
tsp
paprika
-
½
tsp
oregano
-
½
tsp
ground cumin
-
¼
tsp
crushed red pepper flakes
-
1 ½
cups
uncooked instant white rice
-
½
cup
chopped fresh parsley
-
½
cup
chopped fresh cilantro
-
1
Tbsp
lime juice
Instructions
- Heat a non-stick skillet over medium-high heat and sauté the onion for 2 minutes.
- Crumble in the beef and add the bell pepper; cook until browned, about 7-9 minutes, adding garlic in the last 2 minutes.
- Drain excess fat if necessary, then stir in chicken broth, paprika, oregano, cumin, and red pepper flakes, and bring to a simmer.
- Mix in the rice, bring to a boil, and let boil for 1 minute.
- Remove from heat, cover, and let rest for 8 minutes.
- Toss in parsley, cilantro, and lime juice, and serve with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
410
Total fat
16g
Total carbohydrates
36g
Total protein
27g
Sodium
125mg
Cholesterol
73mg
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