Chimichurri Beef and Rice Skillet
15 ingredients · 11 steps · from The Domestic Geek
Ingredients
- as needed Ground beef (or substitute like ground chicken, turkey, pork, tofu, or veggie crumbles)
- a little bit Oil
- some Diced onion
- a little bit Diced red bell pepper
- two cloves Minced garlic
- as needed Rice (white or brown)
- a little bit Smoked paprika
- a little bit Dried oregano
- some Red pepper flakes
- as needed Beef broth (or chicken broth)
- a nice big splash Red wine vinegar
- some Freshly chopped cilantro
- some Freshly chopped parsley
- to taste Salt
- to taste Pepper
Steps
- Heat a skillet over the stove with oil.
- Add ground beef to the hot pan and cook, breaking it up with a spoon until no longer pink.
- Season the cooked ground beef with salt and pepper.
- Add diced onion and diced red bell pepper to the skillet. Cook for 2-3 minutes until they start to soften.
- Stir in two cloves of minced garlic and cook for about 30 seconds, or until fragrant.
- Add rice (white or brown) to the skillet.
- Sprinkle smoked paprika, dried oregano, and red pepper flakes over the mixture. Stir-fry the spices briefly to release their flavor.
- Pour in beef broth (or chicken broth). Bring the liquid to a boil, then reduce heat to low, cover with a lid, and let it cook for about 15 minutes or until all the liquid is absorbed and the rice is tender.
- Once the rice is cooked, stir in red wine vinegar.
- Add freshly chopped cilantro and freshly chopped parsley. Season one last time with salt and pepper.
- Stir everything together to combine.
Recipe extracted by Foodle from “Chimichurri Beef & Rice Skillet | One Pot Easy Weeknight Dinner Recipe” by The Domestic Geek. Quantities follow the video and may be approximate — watch the original for technique.