Chimichurri Rice is an excellent side dish that is flavorful and rich in fresh herbs! It is also super easy and perfect for a quick weeknight meal.
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Chimichurri Rice
This is an easy one-pot recipe that I can call comfort food! It is filled with so much flavour and made with pantry staples.
My recipe is also SO convenient; you can already enjoy a bowl of this dish within 20 minutes of waiting, and it is perfect for meal prep.
What Is Chimichurri Rice Made Of?
Complete information on ingredients and quantities is in the recipe card at the end of the post.
Olive Oil. I use olive oil to cook the rice. However, you may use sunflower oil instead if you like.
Basmati Rice. I use Basmati rice because it has long grains and will not appear mushy once combined with other ingredients to make this dish. jasmine rice also works fine.
Onion. The onion will give this rice dish a rich umami flavor and a subtle sweetness.
Lemon Juice. Lemon juice is the best enhancer of flavors.
Garlic. Just like an onion, garlic is an excellent flavoring agent.
Red Pepper Flakes. If you are a spicy lover, you will definitely love this dish with red pepper flakes in it as it will give a slightly sharp and a little earthy with a decent dose of spice.
Tomato Sauce. It does not only add a luscious color to your plain white basmati rice. Tomato sauce also gives this dish a savory flavor that makes every spoonful so flavorful.
Fresh herbs: I use fresh cilantro and parsley to finish the dish before serving. Wash the fresh cilantro and parsley thoroughly before using them in this dish.
I also used chicken stock and fresh ginger.
How to Make Chimichurri Rice?
One: 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).
Two: Stir in the ginger, red pepper flakes, garlic, salt, black pepper and lemon juice.
Three: 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.
Four: Fluff the rice with a fork and then fold in the chopped cilantro and parsley and serve.
Top Tips!
- Make sure that you have chopped the onions finely, and that the garlic is crushed. Onions and garlic done this way will serve as better flavoring agents since their aroma and flavor will be more evident.
- To cut food wastage, you can use leftover cooked white rice to make this recipe.
- This recipe works great for meal prepping, and you can make more batches of it if you like. Save time and energy by portioning out the extra and freezing it for later meals.
- I keep leftovers in an airtight container refrigerated for up to three days.
Recipe Variations
- Use vegetable stock instead of chicken stock to make this recipe vegan-friendly. You can also use chicken broth or beef broth.
- Add diced vegetables like zucchini and carrots for more flavor! A bowl of rice and vegetables will already be a complete meal for you to enjoy.
- If you don't mind adding meat, add some chopped skinless chicken breast to the rice while cooking.
Serving Suggestions
Crispy fried chicken fingers and Chinese peanut butter chicken will be delicious on top of a small bowl of this rice.
Why Is This Recipe Called Chimichurri Rice?
I think the reason is because the rice is cooked with Chimichurri sauce. Chimichurri is a combination of garlic and fresh herbs— commonly cilantro and parsley, olive oil, lemon juice, and spices. Many claimed that it originated in South Africa.
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Recipe
Chimichurri Rice
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
Cathy
Delicious! I added some shrimp to cook with the rice.
Frida
I added a pinch of dried basil, and it turned out amazing.