Chimichurri Rice

With a mix of fresh herbs like parsley and cilantro, garlic, tangy vinegar, rich olive oil, and a hint of red pepper flakes, this lively chimichurri rice is the perfect side dish to wake up your weeknight dinner.

5 from 39 votes

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Course: Side Dish

Cuisine: Argentinian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 294kcal

Equipment

Kitchen Knife
Cutting Board
Measuring Cups and Spoons
Blender, Food Processor, or Immersion Blender
Fine Mesh Strainer
Medium Pot
Wooden Spoon

Ingredients

Chimichurri

½ cup fresh flat-leaf parsley packed
¼ cup fresh cilantro leaves and tender stems packed, see note 1
1-2 cloves garlic minced
1 tablespoons red wine vinegar see note 2
¼ cup extra-virgin olive oil
½ teaspoon dried oregano
¼ teaspoon red pepper flakes or to taste
salt and black pepper to taste

Rice

1 cup uncooked white rice

Instructions

Chimichurri

In a food processor or blender, combine all of the ingredients. For a coarser texture, use an immersion blender or chop everything by hand.
Pulse the ingredients until they are finely chopped and the olive oil and red wine vinegar are emulsified.
Taste the chimichurri for seasoning. Add more salt or vinegar as needed and serve.

Rice

Rinse the white rice in a fine-mesh strainer until the water runs clear. This helps remove excess starch.
Prepare the rice to package directions.
After the resting period, fluff the rice with a fork to separate the grains.
Drizzle the prepared chimichurri sauce over the cooked rice. Gently fold the sauce into the rice until it’s well combined.
Transfer the chimichurri rice to a serving platter or individual plates. You can also let it cool and add it to an airtight container for later use or meal prep.

Notes

General

If you are not a cilantro fan, just use more parsley.
If you don't have red wine vinegar on hand, try white wine vinegar, apple cider vinegar, or lemon or lime juice.

Storage & Reheating

Fridge: Store leftover chimichurri rice in an airtight container in the fridge for 3 to 5 days.
Freezer: You can also freeze leftover rice. Let the rice cool completely and then transfer to a freezer-safe container, like a resealable plastic or silicone bag. Freeze for up to 3 months.
Reheating: I recommend reheating rice in the microwave at 30-second intervals until heated through.

Nutrition