Easy Chimichurri Rice

overhead view of a plate full of chimichurri rice sprinkled with herbs.

5 from 2 votes

This simple chimichurri rice is one of our favorite rice dishes. A bowl of delicious tomato rice mixed with fresh chimichurri sauce; everybody will go back for seconds.

Prep Time25

Cook Time30

Course: Main Course, Pasta and Rice

Cuisine: American

Servings: servings

Calories: 324kcal

Author: Adina

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.

Nutrition