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chimichurri rice in a skillet.

Chimichurri Rice Recipe

Ajoke
This homemade chimichurri rice recipe is packed full of flavor and ready in 15 minutes. Have you got leftover plain rice in your fridge, upgrade it to a more delicious, flavorful, buttery and herby side dish! Chimichurri Rice is a delicious blend of herbs, spices and garlic that adds an incredible flavor to your plain rice.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 310 kcal

Ingredients
  

Chimichurri rice ingredients

  • 4 cups basmati cooked rice preferably one cooked with stock
  • ⅓ cup homemade chimichurri sauce or as needed
  • 2 Tablespoons unsalted butter
  • 200 g fresh tomatoes chopped
  • 1 Cup frozen peas
  • ½ cup onions finely chopped
  • 2 garlic cloves finely chopped
  • Salt and pepper

Chimichurri sauce ingredients

  • 30 g parsley leaves
  • 20 g cilantro leaves
  • 3 large garlic cloves or use as desired
  • ½ Tablespoon dried oregano
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon red pepper flakes
  • ⅓ cup olive oil
  • Salt and back pepper

Instructions
 

  • Make the chimichurri sauce: finely chop parsley, cilantro, and garlic and add to a small bowl. add oregano, red pepper flakes, olive oil, red wine vinegar, salt and black pepper then mix all to combine and set aside.
  • Place a skillet on medium high heat, add butter and once it is melted add onions, and saute until soft and translucent. Proceed to add the chopped garlic and cook for about 1 minute or just until fragrant.
  • Add freshly diced tomatoes, sprinkle some salt and pepper to taste and cook until the tomatoes release their juices and cooked down a little.
  • Now add the frozen peas and stir to combine. Cook until the peas are completely thawed(1-2 minutes).
  • Add the cooked rice and mix everything together until well combined.
  • Pour chimichurri sauce over the rice and stir to combine. Cook for 2-3 minutes so that all flavors meld together nicely stirring occasionally so that it doesn't stick to the bottom of the pan.
  • Check for salt and adjust accordingly, Take the chimichurri off the heat and serve. Enjoy!

Nutrition

Calories: 310kcalCarbohydrates: 36gProtein: 5gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 10mgSodium: 14mgPotassium: 184mgFiber: 3gSugar: 2gVitamin A: 1054IUVitamin C: 19mgCalcium: 42mgIron: 1mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword chimichurri rice, how to make chimichurri rice
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