Chimichurri Rice

5 from 3 votes

This easy chimichurri rice is a fresh, garlicky one-pot side dish made with fresh herbs, lemon, garlic and fluffy rice. Ready in 20 minutes and perfect with chicken, steak or fish.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 253kcal

Author: Radwa

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

Notes

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

Nutrition