Beef Chimichurri Rice Skillet

Lean ground beef, bell pepper, and cooked rice come together in one skillet, finished with fresh parsley-garlic chimichurri for a quick dinner.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb lean ground beef
• 3 cups cooked white rice
• 1 medium bell pepper
• 3 tablespoons olive oil
• 1 cup fresh parsley
• 3 cloves garlic
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes

Cooking instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and bell pepper. Cook, breaking the beef into small pieces, until the beef reaches 160°F and the pepper is tender, 8 to 10 minutes. Drain excess fat if needed, then season with salt and black pepper. (about 10 min) — Medium-high heat
2. Reduce the heat to medium. Add the cooked rice and stir in the skillet until evenly combined and hot, about 3 to 4 minutes. (about 4 min) — Medium heat
3. While the rice heats, combine the olive oil, parsley, garlic, red wine vinegar, and red pepper flakes in a small bowl. (about 2 min) — Room temperature
4. Spoon the fresh chimichurri over the hot beef and rice just before serving. (about 1 min) — Hot