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!
Servings: 4
Calories: 688kcal
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
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
Calories: 688kcal | Carbohydrates: 118g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1029mg | Potassium: 418mg | Fiber: 3g | Sugar: 3g | Vitamin A: 754IU | Vitamin C: 17mg | Calcium: 87mg | Iron: 3mg
