A Delicious Chimichurri Rice Recipe That’s Easy To Make
This fluffy rice recipe with homemade chimichurri sauce is an incredible pairing! This chimichurri rice is such an easy rice dish.
With simple ingredients, it’s the perfect easy weeknight meal and a great way to meal prep for the week.
Table of Contents
Olga’s Notes
- This chimichurri recipe transforms plain rice into a tangy, herby rice recipe.
- Serve with your main dish, or make it a simple side dish.
Top Tips For Making The Perfect Chimichurri Rice
- Quality of the jasmine rice – go with organic white jasmine rice for fluffy, less starchy rice.
- Rinse the rice – rinse the rice thoroughly to remove the excess starch to prevent the grains from sticking together.
- Use leftover rice – transform leftover white rice into a delicious dish by combining it with fresh chimichurri sauce.
- Chimichurri sauce without the oil – the rice is cooked with oil. So, no added oil is needed. This will prevent the rice from becoming too oily.
- Spiciness level – a classic chimichurri sauce is made with chili flakes or fresh chili peppers, which can add a bit of heat to the sauce. For a spicier recipe, add more chili flakes or fresno pepper. If you’re not a fan of spicy food, then you can make the sauce without the spice.
- Allow the rice to cool before adding the fresh herbed chimichurri sauce. This will prevent the chimichurri from turning brown, rather than a bright green sauce.
Ingredients and Substitutions
- Jasmine Rice – Try basmati rice, preferably medium or long-grain rice. If you have leftover cooked rice, turn that into simple chimichurri rice. Add the chimichurri sauce to warm rice.
- Chimichurri – This Argentinian sauce is made with fresh herbs like fresh parsley, fresh cilantro, oregano, garlic, red Fresno pepper, lemon juice, olive oil, and red wine vinegar.
- Pinch of salt.
If you want variety in the recipe, add sauteed tomatoes for delicious tomato rice. After sauteing, add the tomatoes to the rice and cook the rice with the tomatoes. Add the chimichurri sauce after the rice has been cooked and is slightly cool.
Chimichurri Recipe Variations
Instead of parsley and cilantro, you can make this recipe with just parsley.
Try this smoky recipe – Bobby Flay’s Chimichurri recipe.
Instructions For The Best Chimichurri Rice Recipe
If you’re making rice from scratch, then follow these instructions. Follow this rice recipe for detailed instructions.
Cook Rice
- Season the water, add the oil, and place it on the stovetop on medium heat. Rinse the rice and set aside.
- Once the water comes to a boil, add the rice to the pot until the water cooks down and nearly all evaporates.
- Reduce to low heat and continue to cook for 5 minutes. Then, cover the pot and cook for another 5-10 minutes until the rice is fluffy.
- Warm the rice on the stovetop if you’re making the chimichurri rice with leftover rice.
Chimichurri Sauce
- Clean and rinse the herbs and red fresno pepper (note, if you don’t have fresno pepper, opt for red pepper flakes instead).
- Add the vinegar, lemon juice, and herbs to a food processor and pulse until you have a finely chopped mixture.
- Combine the cooled rice and fresh chimichurri in a large bowl with a spatula or large spoon.
Follow this authentic chimichurri recipe. Here, I break down how long chimichurri lasts in the fridge. And if you’re making a large batch, how to freeze chimichurri sauce?
If you’ve ever wondered the difference between pesto vs chimichurri I break it down here.
Storage and Reheating
Storage tips
- Store in the refrigerator for up to 24 hours. Allow the chimichurri rice to cool to room temperature before transferring it to an airtight container. Preferably a glass-sealable container.
- Freeze for up to three weeks to a month. Place the cooled chimichurri rice in a freezer-safe container, glass container, or a resealable plastic bag for longer storage. Thaw in the refrigerator overnight before reheating.
Reheating
- Reheat the chimichurri rice on the stovetop and set it to medium heat for a minute or two. To add some freshness to the rice, mix freshly chopped parsley and cilantro, along with a hint of lemon juice, just before serving.
FAQs
What is the ratio of water to jasmine rice?
The perfect ratio is 1.5 cups of water to every cup of rice. If you feel like you’ve added too much water, cook without the lid on medium heat until the water evaporates, then reduce to low heat and continue to cook without a cover.
Do I need to rinse jasmine rice?
Yes, rinse the rice until the water is almost clear. It takes 3-4 rinses. Make it easy by using a mesh strainer and bowl. Rinsing the rice removes the starch, resulting in a fluffy recipe.
Is chimichurri supposed to be spicy?
Chimichurri can be spicy, but it doesn’t have to be. The level of spiciness in chimichurri can vary depending on the recipe and personal preferences. If you prefer your chimichurri to be less spicy, you can adjust the recipe using less chili or omitting it entirely. You can also use a milder variety of chili pepper or a different spice to add flavor to the sauce.
Why is my rice always sticky and mushy?
Several reasons, including 1. Too much water. 2. The rice was cooked on low heat, with too much water. 3. It was on the heat and cooked for too long.
Is chimichurri rice vegetarian and gluten-free?
Chimichurri rice is naturally all of the above.
Rice is naturally vegetarian, vegan, and gluten-free. So are the herbs, garlic, lime juice, red wine vinegar, and olive oil in the chimichurri recipe.
What To Serve With Chimichurri Rice
Enjoy this delicious chimichurri rice with tender & juice no-marinate costillas (ribs), air fryer boneless thighs, Chipotle pollo asado (copycat recipe), sazón-spiced miso butter salmon, and Colombian chicken stew.
If you’re looking for other rice recipes, try this cilantro lime rice recipe.
Chimichurri Rice
Equipment
- 1 Saucepan
- 1 Mixing Bowl
- 1 Food processor
- 1 Rubber Spatula
- 1 Fine Mesh Strainer
Ingredients
Rice
- 3 cups Rice Jasmine or long-grain rice
- 4.5 cups Water Preferably filtered
- 2 tbsp Coconut Oil Or avocado oil
- 1/4 tsp Onion Salt
- 1/4 tsp Salt
Chimichurri
- 1 cup Parsley
- 1 tbsp Fresh Oregano
- 1/2 whole Chili Pepper
- 2 cloves Garlic
- 1 tbsp Red Wine Vinegar
- 1 tbsp Lemon Juice
- .5 tbsp Olive Oil Optional
- 1 pinch Salt
Instructions
- Step 1 – RiceHeat the water in the saucepan or pot and add the salt, onion salt, and avocado oil or coconut oil on medium heat.Prep:While the water is on the stovetop, rinse the rice 3-4 times until the water runs somewhat clear. Water will not run completely clear. Drain the rice.
- Step 2Once the water comes to a boil, add the rice and stir. Every stovetop is a bit different. If you feel the medium heat will burn the rice, reduce the heat slightly. Ensuring the stovetop is hot enough to allow water to evaporate quickly is vital.
- Step 3 – RiceKeep the saucepan or pot uncovered until the water evaporates, then reduce to low heat. After 5 minutes, place the lid on and cook for 5 minutes or so.Fluff the rice with a fork and have a quick taste test. If the grains are still somewhat hard, place the lid on and cook on low heat for a few more minutes.
- Authentic ChimichurriDestem the parsley, rinse, and allow it to dry. Remove the seeds from the chili pepper, clean and dry.In a food processor, chop all of the ingredients for 10 seconds. You can quickly chop the ingredients on a cutting board if you prefer to chop them manually.
- Chimichurri RiceAllow the rice to cool slightly. In a mixing bowl, add the rice, then drizzle on the chimichurri. Mix the rice and sauce with a large spoon and serve.
Notes
Top Tips For Making The Perfect Chimichurri Rice
- Quality of the jasmine rice – go with organic white jasmine rice for fluffy, less starchy rice.
- Rinse the rice – rinse the rice thoroughly to remove the excess starch to prevent the grains from sticking together.
- Use leftover rice – transform leftover white rice into a delicious dish by combining it with fresh chimichurri sauce.
- Chimichurri sauce without the oil – the rice is cooked with oil. So, no added oil is needed. This will prevent the rice from becoming too oily.
- Spiciness level – a classic chimichurri sauce is made with chili flakes or fresh chili peppers, which can add a bit of heat to the sauce. For a spicier recipe, add more chili flakes or fresno pepper. If you’re not a fan of spicy food, then you can make the sauce without the spice.
- Allow the rice to cool before adding the fresh herbed chimichurri sauce. This will prevent the chimichurri from turning brown, rather than a bright green sauce.
Thank you for sharing this recipe. I had leftover rice and added the chimichurri sauce to it. it turned out really delicious.
I’m thrilled that you loved it. Thank you for your comment.