Chimichurri Rice ~
Fluffy rice with homemade chimichurri sauce – simple ingredients that bring a taste of South America to the table!
Serve as side with Black Bean Cakes or top with Mexican Grilled Tofu for a satisfying main dish!
Chimichurri Rice Recipe
I like this recipe because it’s a simple side dish that gives an instant upgrade to plain rice. The infusion of fresh chimichurri sauce adds an herbaceous and tangy flavor that complements a variety of cuisines. It’s also a great way to dress up leftover rice.
Ingredients for Chimichurri Rice
You will need the following:
- 1 cup Italian flat-leaf parsley, packed
- 1/4 cup extra virgin olive oil
- 1 tablespoon shallot, finely chopped
- 1 1/2 teaspoons garlic, minced
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes, optional for a kick of heat
- 1 cup long grain white rice
How to Make Chimichurri Sauce
STEP ONE: For the chimichurri, add all ingredients, except red pepper flakes, to a food processor or high-speed blender. Blend until smooth or until the sauce reaches your desired consistency. Adjust seasoning to taste and add red pepper flakes, if using. Set aside.
STEP TWO: Cook the rice according to package directions. Let the cooked rice stand for 10 minutes, covered, to firm up.
STEP THREE: Use a fork to fluff the rice then gently stir in the chimichurri until rice is fully coated. Serve hot.
Storage
- Leftover chimichurri rice should be cooled to room temperature then stored in an airtight container in the refrigerator.
More Rice Recipes You’ll Love!
- Herbed Rice Pilaf
- Mexican Rice and Beans
- Coconut Basmati Rice
- Cilantro Lime Rice
- Italian Rice Salad
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Chimichurri Rice
Ingredients
- 1 cup Italian flat-leaf parsley packed
- 1/4 cup extra virgin olive oil
- 1 tablespoon shallot finely chopped
- 1 1/2 teaspoons garlic minced
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes optional for a kick of heat
- 1 cup long grain white rice
Instructions
- For the chimichurri, add all ingredients, except red pepper flakes, to a food processor or high-speed blender. Blend until smooth or until the sauce reaches your desired consistency. Adjust seasoning to taste and add red pepper flakes, if using. Set aside.
- Cook rice according to package directions. Let the cooked rice stand for 10 minutes, covered, to firm up.
- Use a fork to fluff the rice then gently stir in the chimichurri until rice is fully coated. Serve hot.
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