Method

1. 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.

   10 minMedium-high heat
2. 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.

   4 minMedium heat
3. 3

   While the rice heats, combine the olive oil, parsley, garlic, red wine vinegar, and red pepper flakes in a small bowl.

   2 minRoom temperature
4. 4

   Spoon the fresh chimichurri over the hot beef and rice just before serving.

   1 minHot

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