This Chimichurri Rice is one of the easiest recipes you can make on repeat. It’s loaded with fresh parsley, cilantro, garlic, lemon juice, and more—perfect for serving with grilled meat or seafood or as a base for burritos and salads.
Ever since I made a fresh batch of chimichurri aioli a couple of weeks ago, I’ve been hooked on its rich, herbal flavors. Now, I've started infusing its flavors wherever I can—and not to mention, this chimichurri rice has been a big hit with my family.
When combined with red wine vinegar and spices, the parsley and cilantro build vibrant layers of flavor—that’s the true highlight of this recipe.
You can serve it alongside any main dish or use it as a flavorful layer in burritos, tacos, or a rice bowl base.
If you're looking for a super-easy rice dish that pairs beautifully with almost any main course, this one’s for you.
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Why You'll Love This Recipe
⭐️It’s quick, easy, and ready in under 25 minutes.
⭐️Packed with robust herbal flavors.
⭐️Super versatile.
Ingredients
- Parsley: Use fresh parsley. Remove the tough stems and the roots(if any), rinse well, and chop them finely.
- Cilantro: Remove the roots and stiff stems, then chop it finely. The parsley and cilantro combo is always a winner! However, if you’re not a fan of cilantro, you can swap it with fresh chives.
- Garlic: Fresh garlic brings out that bold, rustic flavor. Always go for fresh—it makes a difference!
- Red Wine Vinegar: One of the key ingredients in chimichurri. It adds that signature tangy kick.
- Crushed Red Pepper: Adds just the right amount of spice kick. Adjust to your spice preference.
- Olive Oil: You can substitute with avocado oil or any neutral-flavored oil.
- Lime Juice: It enhances the bright, zesty chimichurri flavors. If needed, lemon juice works as a substitute, too.
- Cooked White Rice: You can use basmati, jasmine, or any long-grain variety. Leftover, refrigerated rice works ideally too—make sure it’s fluffed and not clumpy.
How To Make Chimichurri Rice
- In a food processor, add parsley, cilantro, garlic, red wine vinegar, lime juice, crushed red pepper, black pepper, and salt. Pulse a few times until roughly chopped.
- While pulsing, slowly drizzle in 3 tablespoons of olive oil until you get a chunky, pourable sauce. Set it aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 3 cups of cooked rice (at room temp) and spread it out. Let it warm for 1 minute without stirring.
- Pour the chimichurri sauce over the rice. Gently toss everything together until the rice is evenly coated and warmed through. Serve immediately.
♨️How To Adjust The Heat Level
- This chimichurri rice’s heat can range from mild to moderately spicy, depending on your heat tolerance.
- Crushed red pepper and ground black pepper add a gentle warmth.
- Reduce the amount of crushed red and black pepper to keep it mild.
- If you prefer more heat, increase the crushed red pepper, or stir in a bit of chopped chipotle peppers in adobo sauce for a smoky, spicy kick, or add freshly chopped jalapeño slices.
The Leftovers
- You can store leftover chimichurri rice in an airtight container in the refrigerator for up to four days. Or, freeze it for up to three months in a sealed freezer-safe container.
- To thaw, leave it in the fridge overnight or use your microwave's defrost setting.
- To reheat, cook thawed chimichurri rice in a skillet on the stovetop. It may lose some fresh herb flavor, but it’ll still taste delicious!
Pro Tips For Best Results
- Ensure the rice is at room temperature before tossing it with the chimichurri sauce. If the rice is too hot, it can turn mushy.
- Also, be sure to chop the herbs as finely as possible. This helps them blend smoothly into the rice and evenly coat every grain with flavor.
FAQ
Chimichurri is a herb-based rice dish influenced by Argentinian cuisine. It’s typically made with fresh parsley, garlic, red wine vinegar, and olive oil. It tastes bold, zesty, and full of flavor.
Yes! While parsley and cilantro are traditional, feel free to customize. You can add chives, basil, or even mint, depending on what you have and what flavors you enjoy.
Yes, you can! Brown rice, wild rice, or even quinoa works. The key is letting the chimichurri flavors shine through, no matter what grain you use.
Serve with grilled steak, roasted chicken, seafood, or grilled vegetables. You can also use it in tacos and burritos, or as a flavorful salad base, cold.
You can, but since the recipe uses fresh herbs, it’s best enjoyed shortly after making it. If making it ahead, store it in an airtight container in the fridge and enjoy it within 3–4 days.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Chimichurri Rice
Ingredients
- 1 cup parsley fresh
- ¼ cup cilantro fresh
- 3 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1 teaspoon lime juice (or lemon)
- ½ teaspoon crushed red pepper (adjust to taste)
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 4 tablespoon olive oil (divided)
- 3 cups cooked rice (at the room temperature)
Instructions
Make the Chimichurri Sauce:
- In a food processor, combine parsley, cilantro, garlic, vinegar, lemon juice, red pepper flakes, black pepper, and salt.
- Pulse a few times to chop everything roughly.
- Slowly drizzle in 3 tablespoons of olive oil while pulsing until it forms a chunky, pourable sauce. Set aside.
Toss the Rice in the Pan:
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the cooked rice and spread it out. Let it heat for about a minute without stirring.
- Pour the chimichurri sauce over the rice.
- Toss everything together gently using a spatula until the rice is evenly coated and warmed(without overcooking).
- Transfer to a serving dish and serve warm.
Notes
- Use fresh parsley and cilantro for bold flavor; swap cilantro with chives if needed.
- Adjust heat by changing the amount of crushed red pepper; add chipotle or jalapeños for extra spice.
- Leftovers stay good in the fridge for 4 days or freeze up to 3 months.
- Reheat in a skillet to maintain texture; microwave works too, but may dull the herb flavors.
- It works with white, brown, or wild rice—just make sure it’s fluffed and at room temperature before mixing.
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