Chimichurri Rice is an easy, flavorful herb rice loaded with garlic and fresh herbs such as cilantro and parsley. Best of all, it comes together in one pot and takes only about 20 minutes from start to finish.
What Makes This Chimichurri Rice?
This chimichurri rice is inspired by the fresh, herby flavor of chimichurri sauce. It combines parsley, cilantro, garlic, lemon juice, red pepper flakes, tomato sauce and fluffy rice to create a delicious side dish.
It is not a traditional chimichurri sauce served over rice. It is a chimichurri-inspired rice dish that brings together the same fresh, garlicky and slightly spicy flavors in an easy one-pot recipe.
I recommend serving it with Crispy fried chicken fingers or Chinese peanut butter chicken for lunch or light dinner.
You'll Need
Here are all the ingredients you'll need to make this dish.
- Basmati Rice. I use Basmati rice because it has long grains. Jasmine rice also works fine.
- Lemon Juice. It really enhances the flavor.
- Olive Oil. You may use sunflower oil instead if you like.
- Red Pepper Flakes. For a spicy kick.
- Fresh herbs: I use fresh cilantro and parsley to finish the dish before serving. Wash cilantro and parsley thoroughly before using them.
- Other ingredients I used: Tomato sauce, onion and garlic, chicken stock and fresh ginger.
Complete information on ingredients and quantities is in the recipe card at the end of the post.
How to Make Chimichurri Rice?
One: Rinse the rice and drain it well to wash away some starch and achieve a fluffy texture.
Two: In a large pot, heat the oil over medium-high heat, add onion and rice, and cook for 2-3 minutes or until the rice turns lightly brown (stirring frequently).
Three: Stir in the ginger, red pepper flakes, garlic, salt, black pepper and lemon juice.
Four: Stir in the tomato sauce and chicken stock, bring to a boil, then reduce the heat and put the lid on the pot and cook for 15 to 20 minutes or until the liquid is absorbed.
Five: Fluff the rice with a fork and then fold in the chopped cilantro and parsley and serve.
Pro Tips
- Choose the right rice for this dish; long-grain rice such as jasmine or basmati rice works best for this dish.
- I highly recommend rinsing the rice before cooking to achieve a fluffy texture by removing some of the starch.
- For this dish, a 1:2 rice-to-liquid ratio works best, so I use 2 cups of rice and 4 cups of chicken stock.
- You may use apple cider vinegar instead of lemon juice.
- If you don't like cilantro, use fresh thyme instead.
Pair It With
More Side Dish Recipes
- Smoked Salmon Pizza
- Vegetarian Sausage Rolls
- Mexican burgers
- Pan Fried Green Beans
- Zucchini Patties Recipe
- Cabbage Patties
- Thai Fish Patties
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Recipe
Chimichurri Rice
Equipment
- Pot
- Measuring spoons
- Chopping board
- Kitchen knife
- Measuring cups
Ingredients
- 2 tablespoon olive oil
- 2 cups basmati rice , uncooked
- 1 small onion , chopped
- ½ teaspoon fresh ginger , grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 cloves garlic , minced
- 4 cups chicken stock
- 2 tablespoon lemon juice
- ½ cup tomato sauce
- 3 tablespoon fresh cilantro , chopped
- 3 tablespoon fresh parsley , chopped
Instructions
- In a large pot, heat the oil over medium heat, add onion and rice, and cook until the rice turns lightly brown (stirring frequently).2 tablespoon olive oil, 2 cups basmati rice, 1 small onion
- Stir in the ginger, red pepper flakes, garlic, salt, black pepper and lemon juice.½ teaspoon fresh ginger, ½ teaspoon salt, ¼ teaspoon red pepper flakes, 2 cloves garlic, 2 tablespoon lemon juice, ¼ teaspoon black pepper
- Stir in the tomato sauce and chicken stock, bring to a boil, then reduce the heat and put the lid on the pot and cook for 15 to 20 minutes or until the liquid is absorbed.½ cup tomato sauce, 4 cups chicken stock
- Fluff the rice with a fork and then fold in the chopped cilantro and parsley and serve.3 tablespoon fresh cilantro, 3 tablespoon fresh parsley
Frida says
I added a pinch of dried basil, and it turned out amazing.