Chimichurri Beef and Rice Recipe

Chimichurri Beef and Rice Recipe

How To Make Chimichurri Beef and Rice

Packed full of flavor, this chimichurri beef and rice is seasoned with the Mexican equivalent of pesto and cooked with peppers and onions.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1tbspolive oil
  • 1cuponion,(red or yellow), chopped
  • 1lbground beef,(85 – 90% lean)
  • 1cupred bell pepper,chopped, medium
  • salt and freshly ground black pepper
  • tbspgarlic,(4 cloves), minced
  • 2cupslow sodium chicken broth
  • ½tsppaprika
  • ½tsporegano
  • ½tspground cumin
  • ¼tspred pepper flakes,crushed, optional
  • cupsinstant white rice,uncooked
  • ½cupfresh parsley,chopped
  • ½cupsfresh cilantro,chopped
  • 1tbsplime juice,plus wedges for serving


  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 for 7 to 9 minutes, tossing and breaking up occasionally, until cooked through. Add 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 for 8 minutes.

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


  • Calories: 642.06kcal
  • Fat: 27.58g
  • Saturated Fat: 9.46g
  • Trans Fat: 1.34g
  • Monounsaturated Fat: 13.04g
  • Polyunsaturated Fat: 1.31g
  • Carbohydrates: 68.53g
  • Fiber: 2.35g
  • Sugar: 3.66g
  • Protein: 28.23g
  • Cholesterol: 80.51mg
  • Sodium: 943.27mg
  • Calcium: 72.64mg
  • Potassium: 708.57mg
  • Iron: 4.27mg
  • Vitamin A: 109.73µg
  • Vitamin C: 63.23mg
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