Chimichurri Beef and Rice Skillet

All the bright, hot flavors of Argentinian chimichurri sauce come together in one skillet for this fresh and easy dinner. MORE+ LESS-

By Tablespoon Kitchens

August 11, 2017

lb lean (at least 80%) ground beef

cup diced onions

medium red bell pepper, diced

cloves garlic, finely chopped

teaspoon salt

teaspoon smoked paprika

1/2

teaspoon crushed red pepper flakes

1/2

teaspoon ground cumin

1/4

teaspoon dried oregano leaves

cups Progresso™ beef flavored broth (from 32-oz carton)

1 1/2

cups uncooked instant white rice

cup chopped fresh Italian (flat-leaf) parsley leaves

1/2

cup chopped fresh cilantro leaves

Lime wedges

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1

In 12-inch skillet, cook beef, onions and bell pepper over medium-high heat 9 to 11 minutes, stirring frequently, until beef is brown; drain.
2

Stir in garlic, salt, paprika, pepper flakes, cumin and oregano.
3

Stir in broth; heat to simmering. Stir in rice; heat to boiling. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
4

Stir in parsley and cilantro. Serve with lime wedges.

Chimichurri sauce is a Central and South American sauce made of garlic, herbs, citrus and peppers, and is usually served with grilled meat.
Not crazy for smoky flavor? Opt for regular paprika instead of smoked.