Chimichurri Rice
Easy Chimichurri Rice made with fresh herbs, garlic, and vinegar—ready in 25 mins! Perfect with grilled meats, tacos, or as a burrito base.
Servings: 4 Servings
Calories: 290kcal
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.
Nutrition
Calories: 290kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 306mg | Potassium: 151mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1407IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 1mg
