This simple chimichurri rice is one of our favorite rice dishes. It's a bowl of delicious tomato rice mixed with fresh chimichurri sauce, and everybody will go back for seconds.
You won’t need anything else for dinner tonight. Chimichurri rice is a garlicky, spicy rice dish bursting with fresh flavors.
And if you like one-pot rice dishes as much as we do, check out the Vegan Rice with Tomatoes, Zucchini and Carrots, the One-Pot Vegan Pilaf, or the Nigerian Jollof Rice.
And make sure you try Choripan con Chimichurri (popular Argentinian or Uruguayan street food) and Mint Chimichurri.
Recipe ingredients
Ingredients for the rice
Rice: I use plain white rice most of the time. However, brown, Jasmin, or Basmati are all great; remember that the cooking time will differ. Basmati and Jasmin will need less time, and the brown one will need longer.
Tomato sauce: You can make it yourself or use your favorite brand. If you don’t have any, use pureed tomatoes and be generous with the spices.
Chicken stock or vegetable stock for a vegetarian/vegan version.
Ingredients for chimichurri sauce
Herbs: fresh parsley and cilantro; I use more parsley than cilantro, but you can use equal amounts.
Garlic: two fresh garlic cloves, grated on a fine grater or pressed.
Olive oil, red wine vinegar, and spices.
See the recipe card for full information on ingredients and quantities.
What could you add?
Red pepper (diced) and frozen peas are used to make it more like Trader Joe’s version.
Other vegetables (diced): carrots, zucchini, green beans, mushrooms, etc.
Chicken pieces: Chop the meat into small pieces and cook them in a separate pan until golden and cooked. Add them to the dish a few minutes before the grains are cooked through.
How to make chimichurri rice?
Make the rice
- Step #1: Heat the oil in a heavy-bottomed pan, and cook the chopped onion until a bit softer. Add rice and stir for 2-3 minutes.
- Step #2: Add the stock, tomato sauce, salt, and pepper.
- Step #3: Bring to a boil, cover, lower heat, and simmer for about 20 minutes or until the rice is done to your liking (3).
- Step #4: Let rest for 5 minutes before adding the sauce (4).
Make chimichurri
- Step #5: Place vinegar, grated garlic, oregano, red pepper flakes, cumin, and salt in a small bowl. Whisk in the olive oil until the mixture emulsifies slightly.
- Step #6: Stir in the chopped herbs.
Finish the dish: Add about ¾ of the sauce to the tomato rice. Stir gently. When serving, top with some of the remaining chimichurri sauce.
Try eggplant rice, too, which is another creamy dish with soft rice and tomato sauce. Or make Spanish Rice and Beans.
Tip
The cooking time might be shorter or longer depending on the rice you use. Check the package instructions and check if the grains are cooked. Don’t overcook the dish, or it will become mushy; check on time.
Recipe FAQs
A fresh condiment made with fresh herbs, garlic, olive oil, red wine vinegar, and spices originating in Argentina and Uruguay but very popular all over Central and South America. It’s commonly served with grilled meats, but it’s also perfect as a dipping sauce or addition to many other dishes.
A frozen dish made famous by Trader Joe's. If you like that, you will love this version even better; it’s richer, more flavorsome, probably cheaper, and definitely healthier.
Store and reheat
Refrigerate the leftover chimichurri rice as soon as it is cool. Keep in an airtight container for 3-4 days and reheat before serving. This also means that you can make the dish in advance and reheat it before serving.
Reheat in the microwave or on the stovetop. If reheating on the stovetop, add a splash of stock or water to loosen the rice and stir gently but often.
Freeze in an airtight container and consume within 2-3 months. Defrost in the fridge and reheat before serving.
How to serve?
As mentioned above, chimichurri rice is a flavorful and satisfying meal that doesn’t need anything else in most cases. You can serve it as a main dish with a salad on the side. Make a green salad with Yogurt Dressing, roast some vegetables, or make some Buttered Peas or French-Style Green Beans.
However, chimichurri rice is the perfect side dish for grilled steak (beef or pork), chicken, seafood, tacos, or fajitas.
Try it with Cast-Iron Chicken Thighs, Butterflied Roast Chicken, Crispy Fried Panko Chicken, Cast-Iron Pork Tenderloin, Grilled Chicken Tenders, Turkey Kebabs, and so on.
Easy Chimichurri Rice
Ingredients
Rice:
- 250 g white rice 9 oz/ 1 ¼ cups, Note 1
- 1 onion medium
- 2 tablespoons vegetable or olive oil
- 500 ml chicken or vegetable stock 2 cups
- 300 g tomato sauce 10 oz/ 1 ¼ cup
- ½ teaspoon fine sea salt or Kosher more to taste
- ¼ teaspoon ground black pepper
Chimichurri:
- 3 tablespoons parsley chopped
- 2 tablespoons cilantro chopped
- 2 tablespoons red wine vinegar
- 2 garlic cloves
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes more to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon fine sea salt or Kosher
- 4 tablespoons olive oil
Instructions
Rice:
- Chop the onion finely. Heat the oil in a heavy-bottomed pan. Add the onion and cook it for about 2 minutes on medium-low heat until a bit softer.1 onion + 2 tablespoons vegetable
- Add the rice and toast it in the pan until translucent, about 2-3 minutes. Stir often and make sure that the onions don’t brown too much.250 g white rice/ 1 ¼ cups
- Cook: Add the stock, tomato sauce, salt, and pepper. Bring to a boil, and simmer, covered and on low heat for about 20 minutes or until the rice is done to your liking (check the package instructions regarding the appropriate cooking time and check that the rice is done to your liking).500 ml chicken or vegetable stock / 2 cups + 300 g tomato sauce / 1 ¼ cup + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Let rest for 5 minutes before adding the sauce.
Chimichurri:
- Make the sauce while the rice is cooking.
- Chop the herbs finely.3 tablespoons parsley + 2 tablespoons cilantro
- Combine vinegar, grated garlic, oregano, red pepper flakes, cumin, and salt in a small bowl.2 tablespoons red wine vinegar + 2 garlic cloves + 1 teaspoon oregano + ¼ teaspoon red pepper flakes + ¼ teaspoon ground cumin + ¼ teaspoon fine sea salt or Kosher
- Whisk in the olive oil until the mixture emulsifies slightly.4 tablespoons olive oil
- Stir in the chopped herbs.
Finish rice chimichurri:
- Add about ¾ of the sauce to the tomato rice and combine gently.
- Top with some of the remaining chimichurri sauce when serving.
Notes
- Rice choice: I use plain white rice most of the time. Basmati, Jasmin, or brown rice are great alternatives; however, their cooking time is different. Check the package instructions and cook each sort of rice accordingly.
Leave a Reply