Chimichurri Rice

5 from 3 votes

Chimichurri Rice is an easy, flavorful side dish loaded with garlic and fresh herbs (cilantro and parsley). It is ready in just 20 minutes and goes well with chicken, steak or even fish.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 253kcal

Author: Radwa

Equipment

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

Allow leftovers to cool completely, and place them in a well-sealed container in the fridge for up to 3 days.

Nutrition