Chimichurri Rice Recipes

CHIMICHURRI RICE

Steps:

• In a large sauté pan with a lid, heat the oil over medium heat. Add the rice and the onion and cook, stirring, until the rice turns white and very lightly brown. The onion will be tender and translucent.
• Turn the heat to very low. Stir in the lime juice, ginger, garlic, and red pepper flakes. Stir quickly and add the tomato sauce. Stir well. Stir in the chicken stock and turn up the heat. Bring to bubbling.
• Cover and reduce the heat to low. Cook for 15 to 20 minutes or until almost all liquid is absorbed.
• Remove the lid and fluff the rice with a fork. Gently fold in the chopped herbs. Season to taste with salt and pepper and serve.

CLASSIC CHIMICHURRI RICE

Steps:

• This simple side combines fluffy and aromatic Carolina® Basmati Rice with a fresh and zesty homemade chimichurri sauce to pair with grilled steak, chicken, seafood or vegetables. Step 1
• Cook rice according to package directions. Step 2
• Meanwhile, in food processor, pulse shallot and garlic until minced. Add parsley, cilantro, olive oil, vinegar, lemon juice, oregano, cumin, salt and red pepper flakes; mix until smooth. Step 3
• Toss with rice until well coated.
• Contents1 Pairing Suggestions2 Cooking Tips Pairing Suggestions Chimichurri sauce is classically served with grilled steak, so it pairs well with flavorful steaks, such as grilled flank steak or skirt steaks. Grill to medium-rare or as preferred, then slice thinly against the grain to serve. Cooking Tips Alternatively, try this recipe with other rice varieties like white or brown rice. Visit our guide and discover the answers to the FAQs about grains, like how long to cook white rice or the perfect water to rice ratio, and start making perfectly cooked rice, every time.

CHIMICHURRI RICE

Steps:

• 1. In a large saucepan with a lid, heat the oil over medium heat. Add the rice and the onion to the hot oil, and cook, stirring frequently until the onion is tender and translucent.
• 2. Reduce the heat to very low. Stir in the lime juice, ginger, garlic, and red pepper flakes. Stir quickly, and then add the tomato sauce. Stir well. Stir in the chicken broth and peas. Increase the heat to medium-high, and cook until it begins to bubble.
• 3. Once it begins to bubble, reduce heat to low, cover the pan, simmer for 15 to 20 minutes or until nearly all of the liquid is absorbed.
• 4. Remove the lid, and fluff the rice with a fork. Fold in the cilantro and parsley. Season with salt and pepper, if desired, and serve immediately.

EASY CHIMICHURRI

Steps:

• Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
• Refrigerate until flavors have blended, about 2 hours.

CHIMICHURRI RICE

Steps:

• Make the chimichurri sauce by finely chopping the cilantro, flat leaf parsley and garlic.
• Add all the ingredients for the chimichurri in a bowl, stir well.
• Preheat a large skillet over medium heat.
• Chop the onion. Once the skillet is hot, spray with non-stick (avocado oil or olive oil) and add the chopped onions. Cook 2-3 minutes.
• Drain the can of diced tomatoes. Add the tomatoes to the cooked onions along with the spices (chili powder, paprika, garlic powder and salt). Cook 2-3 minutes.
• Once the excess water has cooked off of the tomatoes, add the cooked rice and chimichurri sauce. Turn off heat and stir well.