Chimichurri Beef and Rice

[nverland]

Chimichurri Beef and Rice
Servings: 4 Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

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

Heat a 12-inch non-stick skillet over medium-high heat. Add onion and sauté 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.