Chimichurri Rice
Fluffy rice with homemade chimichurri sauce - simple ingredients that bring a taste of South America to the table!
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Servings: 4
Calories: 299kcal
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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