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Chimichurri Rice ~ Fluffy rice with homemade chimichurri sauce - simple ingredients that bring a taste of South America to the table!

Chimichurri Rice

Fluffy rice with homemade chimichurri sauce - simple ingredients that bring a taste of South America to the table!
5 from 1 vote
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Course: Main Course, Side Dish
Cuisine: South American
Keyword: CInco de Mayo, dairy free, herbs, main dishes, rice, side dish, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 299kcal
Author: Holly Gray

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.

Nutrition

Calories: 299kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 86mg | Potassium: 156mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1286IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 2mg
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