Chimichurri Ground Beef and Rice Recipe Cooking Classy from www.cookingclassy.com
Description
Chimichurri rice with vegetables is a flavorful and healthy dish that incorporates traditional South American flavors with colorful vegetables. This dish is perfect for a quick weeknight meal or as a side dish at your next dinner party. The tangy and slightly spicy chimichurri sauce pairs perfectly with the earthy flavors of the vegetables and rice.
Prep Time
The prep time for this recipe is minimal, taking only about 15 minutes to chop up the vegetables and make the chimichurri sauce.
Cook Time
The cook time for this recipe is approximately 30 minutes, depending on the type of rice used.
Ingredients
For the chimichurri sauce: - 1/2 cup fresh parsley - 1/2 cup fresh cilantro - 3 cloves garlic - 1/4 cup olive oil - 2 tbsp red wine vinegar - 1/4 tsp red pepper flakes - Salt and pepper, to taste For the vegetables and rice: - 1 cup uncooked rice - 2 cups water - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 zucchini, diced - 1 yellow squash, diced - 1 onion, diced - 2 tbsp olive oil - Salt and pepper, to taste
Equipment
- Cutting board - Knife - Blender or food processor - Large pot - Large skillet or wok
Method
1. Begin by making the chimichurri sauce. In a blender or food processor, combine the parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Blend until smooth and set aside. 2. Cook the rice according to package instructions, using water as the liquid. Once cooked, fluff with a fork and set aside. 3. In a large skillet or wok, heat 2 tbsp of olive oil over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes. 4. Add the diced bell peppers, zucchini, and yellow squash to the skillet and cook for an additional 5-7 minutes, or until the vegetables are tender. 5. Add the cooked rice to the skillet and stir to combine. 6. Pour the chimichurri sauce over the rice and vegetables, stirring to coat evenly. 7. Continue cooking over medium heat for an additional 3-5 minutes, or until the rice is heated through and the flavors have melded together.
Notes
- This recipe can easily be customized to include any vegetables you have on hand. Try adding mushrooms, broccoli, or carrots for extra nutrition. - The chimichurri sauce can be made up to a day in advance and stored in the refrigerator until ready to use. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Info
This recipe makes 4 servings. Each serving contains approximately: - Calories: 335 - Fat: 15g - Carbohydrates: 44g - Fiber: 4g - Protein: 6g
Recipe Tips
- Be sure to dice the vegetables into bite-sized pieces to ensure even cooking. - For a spicier chimichurri sauce, add extra red pepper flakes or a diced jalapeño pepper. - If you prefer a milder flavor, reduce the amount of garlic in the chimichurri sauce.
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