Chimichurri Beef and Rice Skillet
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lb lean (at least 80%) ground beef
medium red bell pepper, diced
cloves garlic, finely chopped
teaspoon smoked paprika
teaspoon crushed red pepper flakes
teaspoon ground cumin
teaspoon dried oregano leaves
cups Progresso™ beef flavored broth (from 32-oz carton)
cups uncooked instant white rice
cup chopped fresh Italian (flat-leaf) parsley leaves
cup chopped fresh cilantro leaves
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.
Stir in garlic, salt, paprika, pepper flakes, cumin and oregano.
Stir in broth; heat to simmering. Stir in rice; heat to boiling. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
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.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.