Published February 4, 2019. Updated August 21, 2019
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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
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.
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.
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.
- 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.
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).
More One Pan Dinners You’ll Love
- Creamy Chicken and Rice
- Balsamic Chicken and Veggies
- Cilantro Lime Chicken and Rice with Black Beans
- Creamy Gnocchi with Italian Sausage and Kale
- Sheet Pan Chicken Fajitas
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
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
Prep10 minutes minutes
Cook20 minutes minutes
Ready in: 30 minutes minutes
Instructions
Heat a 12-inch non-stick skillet over medium-high heat. Add onion and saute 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.
Notes
Recipe source: Adapted from Tbsp.
Nutrition Facts
Chimichurri Beef and Rice
Amount Per Serving
Calories 410Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 73mg24%
Sodium 125mg5%
Potassium 666mg19%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 3g3%
Protein 27g54%
Vitamin A 2110IU42%
Vitamin C 63.1mg76%
Calcium 53mg5%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Main Course
Cuisine: American, Argentine
Keyword: Ground Beef Recipe
Author: Jaclyn
FAQs
While Chimichurri Sauce is especially great paired with the strong beefy flavours of steak, it's also terrific with other proteins – chicken, turkey, fish, prawns/shrimp – as well as vegetables.
What does chimichurri sauce taste like? ›
What Does Chimichurri Sauce Taste Like? If we could only use one word to describe chimichurri sauce, it would be “bright.” The combination of fresh cilantro and parsley pack an herbaceous flavor, while the red pepper flakes bring a hint of spice.
How to use chimichurri? ›
20 Ways to Use Chimichurri
- Sauce on any meat: skirt steak, pork chops and chicken breast are my personal faves.
- Sauce on light fish, like mahi mahi or cod.
- Use instead of salsa on tacos.
- Spoon onto roasted veggies: I love it on zucchini or root veggies like parsnip and sweet potato)
Chimichurri sauce hails from Uruguay and Argentina. It's commonly made with olive oil, red wine vinegar, garlic, red pepper flakes, finely chopped parsley, and dried or fresh oregano.
What is the difference between Mexican chimichurri and Argentinian chimichurri? ›
Chimichurri is a beautiful raw sauce that is used in several Mexican and South American dishes. There are two green chimichurri sauces, a Mexican chimichurri with parsley and cilantro (like in this recipe), or the Argentinian chimichurri that uses parsley and oregano.
What meat do you eat with chimichurri? ›
You'll often see chimichurri sauce served with steak, but why stop there? It's also great on grilled chicken, fish, and a whole host of vegetarian foods. One of my favorites ways to eat chimichurri is to use it as a dip for toasted crusty bread.
How do you get the bitterness out of chimichurri? ›
Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.
How long will chimichurri last in the fridge? ›
Dried-herb chimichurri can last up to a week unrefrigerated and 2-3 weeks in the refrigerator. For a shortcut, consider our dried Chimichurri Spice Blend, which needs just olive oil, salt and vinegar to make a long-lasting sauce.
What is the biggest difference between a pesto and a chimichurri? ›
Pesto is an Italian sauce made with basil, Parmesan cheese, pine nuts, garlic, and olive oil. Chimichurri is an Argentine sauce made with parsley, garlic, olive oil, red wine vinegar, and red chili peppers or flakes. Chimichurri doesn't contain nuts or cheese. Basil pesto is smooth, salty, and slightly nutty.
What do you do with Trader Joe's chimichurri sauce? ›
Since then, as Trader Joe's Chimichurri Sauce deftly demonstrates, its uses have expanded to include sandwiches and seafood, burgers and kebabs, pastas and potatoes — pretty much anything that's savory and delicious will be even more so with a bit of Chimichurri on top.
Does chimichurri go bad? Homemade chimichurri sauce should be stored in the fridge and eaten within about 5 days from when it was made. If you're within that 5-day window and the chimichurri looks a little bit brown, don't worry. The herbs may wilt a bit, but the flavor will still be on point!
What is the difference between pesto and chimichurri? ›
Pesto is an Italian, basil-based sauce synonymous with pasta, while chimichurri is an Argentine, parsley-based sauce synonymous with grilled meats. Both sauces are green, raw, herb, and oil-based, although they only share a few ingredients and taste worlds apart.
Why does my chimichurri taste bitter? ›
Don't over-process the olive oil.
Only pulse the oil a few times in order to combine. If you over-process the oil, its polyphenols can break away from the fatty acids causing oxidation which will make the chimichurri taste bitter. If you're worried about this, you may stir the olive oil in by hand.
Is chimichurri inflammatory? ›
Health benefits: Chimichurri seasoning is made with fresh herbs, such as parsley and oregano, which are packed with antioxidants and anti-inflammatory properties. Additionally, the garlic in chimichurri is known to have immune-boosting properties.
Why is my chimichurri brown? ›
Adding the vinegar too early can cause your herbs to brown and makes the appearance of the chimichurri dull. If you plan on using this sauce throughout the week, store your shallots, pepper flakes, oil, and vinegar in a separate container from the fresh herbs. Then when ready blend everything together.
What alcohol goes with chimichurri? ›
Other wines you can pair with Chimichurri Steak:
- Cabernet Sauvignon (Argentina makes some great ones at great values)
- Merlot.
- Syrah/Shiraz.
- Zinfandel.
- Red blends (think: cab-based, syrah based)
If you want to tone the spice down, remove the seeds, or even just use a sprinkle of dried chili flakes.
How do you balance bitter chimichurri? ›
Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.
What's the difference between chimichurri and salsa? ›
Served with the meat will be a sauce called chimichurri. It is quite different to pesto or salsa verde in that the key soft herb is parsley, combined with oregano leaves. Further, the sauce includes vinegar and water, elements used in making our Aussie mint sauce. Chimichurri is very easy to make.
