Chimichurri Beef and Rice

02.04.2019

This Chimichurri Beef and Rice is 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 instant rice, ground beef, bell pepper and plenty of chopped fresh herbs.

Chimichurri Beef and Rice in skillet after completed cooking. Garnished with fresh lime wedges.

Chimichurri Beef and Rice

I love that this dish has the fresh herby flavors of chimichurri paired with the rich flavors of beef. And we all know most of are aren’t about to go grilling outside in this 20 degree weather to make steak with chimichurri so this recipe is perfect for the winter so we can enjoy those similar flavors.

The other great thing about this recipe – hello one pan dinner! Don’t we all hate those endless dishes? With this recipe you just clean the one skillet and a few prep tools.

Plus this will make great left overs if you happen to have any left for lunch the next day. I love when lunch is just waiting in the fridge only needing to be rewarmed.

Chimichurri Beef and Rice in a white serving bowl set over a marble surface.

What Ingredients do I Need to Make It?

  • Olive oil – for sautéing.
  • Red onion and garlic – aromatics to add flavor.
  • Ground beef – use 85 to 90% lean.
  • Red bell pepper – adds a nice pop of color, and a veggie.
  • Paprika, oregano, cumin, red pepper flakes, salt and pepper – spices that add layers of flavor.
  • Chicken broth – use low-sodium. Beef broth can be used as well I just prefer chicken broth.
  • Instant white rice – regular white rice will not work. Instant rice is partially cooked so it has a head start.
  • Fresh parsley and cilantro – to give the dish those classic chimichurri flavors.
  • Lime – brightens up the recipe.

Ingredients shown here to make chimichurri ground beef and rice.

How do You Make Chimichurri Beef and Rice?

  • Heat a 12-inch non-stick skillet over medium-high heat.
  • Add onion and saute 2 minutes.

Browning ground beef and onions in skillet to make Chimichurri Beef and Rice

  • 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.

Showing beef after browining in skillet.

  • 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.

Adding rice to skillet to make Chimichurri Beef and Rice.

  • Remove from heat, cover skillet and let rest 8 minutes.

Chimichurri Beef and Rice resting in covered skillet on countertop off heat.

  • Toss in parsley, cilantro and lime. Serve with lime wedges for spritzing.

Adding parsley and cilantro to Chimichurri Beef and Rice after cooking.

Can I Substitute Ground Turkey?

Ground turkey should work here just as well. Just be sure not to use the super lean kind as it will get grainy and dry.

Can I Substitute Instant Brown Rice?

Brown Rice Should work here as well but it will need to simmer about 5 – 6 minutes (instead of just 1).

Overhead image of Chimichurri Beef and Rice in white skillet after completed. It's garnished with lime wedges.

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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.

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

  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.

Recipe Notes

Recipe source: Adapted from Tbsp.

Nutrition Facts
Chimichurri Beef and Rice
Amount Per Serving
Calories 410 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 73mg 24%
Sodium 125mg 5%
Potassium 666mg 19%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 3g
Protein 27g 54%
Vitamin A 42.2%
Vitamin C 76.5%
Calcium 5.3%
Iron 32.5%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American, Argentine
Keyword: Ground Beef Recipe
Calories: 410 kcal
Author: Jaclyn

7 comments

  • Amber: This look great! Is there any way that Quinoa can be used? February 15, 2019 at 10:36pm Reply

    • Jaclyn: You should be okay to use quinoa, you’d probably want to use 1 cup and it would have to cook 15 minutes. February 16, 2019 at 8:43am Reply

  • Vanessa: Reminds me of a dish from New Orleans call dirty rice without the cilantro and parsley February 8, 2019 at 9:46pm Reply

  • Susie: Looks delicious, will give it a try!

    I do make a dish somewhat similar to your recipe.
    I use barley to help reduce blood glucose levels instead of white rice because I am a diabetic and also add petite diced tomatoes to my recipe. February 7, 2019 at 7:36pm Reply

  • Suzette: Thanks, Jaclyn! February 5, 2019 at 12:13pm Reply

  • Suzette: If I were to use regular rice, how should I adjust the recipe – it looks delicious. February 5, 2019 at 7:02am Reply

    • Jaclyn: I’d cook 1 cup rice separately in 2 cups broth then mix with beef, seasoning and herbs. February 5, 2019 at 9:46am Reply

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