Chimichurri Rice
Chimichurri Rice is an easy, flavorful side dish loaded with fresh herbs. It is ready in just 20 minutes and perfect for a quick weeknight meal.
Servings: 8 Servings
Calories: 253kcal
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
Notes
Use vegetable stock instead of chicken stock to make this recipe vegan-friendly.
Nutrition
Serving: 1Serving | Calories: 253kcal | Carbohydrates: 44g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 394mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg