Chimichurri Rice

5 from 6 votes

Chimichurri Rice

Bursting with zingy herbs, tangy twists, and a touch of sizzle, this Chimichurri Rice recipe steals the show as a main course or a flavorful rice side dish. Uncover the secret to crafting this simple dinner that's bound to make taste buds dance!

Prep Time10

Cook Time15

Chimichurri Marination2

Total Time2 25

Course: Side Dish

Cuisine: Mexican, south american

Keyword: CHIMICHURRI RICE

Servings:

Calories: 688kcal

Author: Jordan

Ingredients

CHIMICHURRI

1/4 cup olive oil
1/2 tbsp tablespoon garlic, finely minced or pressed
1 tbsp red onion, finely minced
1/4 cup fresh parsley, minced
1/2 tbsp lime juice, freshly squeezed
1 tbsp red wine vinegar
1/2 tsp red pepper flakes
1/2 tsp salt

RICE

1 tbsp olive oil
1 tbsp garlic, finely minced or pressed
1/4 cup onion, chopped
14 oz diced tomatoes, canned & drained
1 tsp paprika
1 tsp salt
1/8 tsp ground black pepper
3 cups basmati rice or long-grain white rice, cooked
1/2 cup Chimichurri

GARNISHES

fresh cilantro, chopped

Instructions

In a small bowl, combine the olive oil, garlic, red onion, parsley, lime juice, red wine vinegar, red pepper flakes, and salt. Place the chimichurri in a jar with a lid and let it sit for at least 2 hours. This allows the flavors to infuse into the olive oil properly.
In a large skillet, add the olive oil over medium-high heat, then add the garlic and onion and cook, stirring, for 3 minutes. Next, add in the diced tomatoes, paprika, salt, and ground black pepper, and cook for an additional 3 minutes.
Add the cooked rice and chimichurri sauce, then reduce the heat to low and stir well as the rice absorbs the flavors of the chimichurri.
To serve, transfer the rice to a serving bowl and sprinkle chopped fresh cilantro.

Nutrition