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–+ servings
overhead view of chimichurri rice on a charcoal stone plate
Olga

Chimichurri Rice

5 from 1 vote
Jasmine rice with tangy and savory chimichurri sauce
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6 people
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: Argentina
Calories: 104
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 Saucepan
  • 1 Mixing Bowl
  • 1 Food processor
  • 1 Rubber Spatula
  • 1 Fine Mesh Strainer

Method
 

  1. Step 1 - Rice
    Heat 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.
  2. Step 2
    Once 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.
  3. Step 3 - Rice
    Keep 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.
  4. Authentic Chimichurri
    Destem 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.
  5. Chimichurri Rice
    Allow 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.

Nutrition

Calories: 104kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 216mgPotassium: 85mgFiber: 1gSugar: 0.2gVitamin A: 858IUVitamin C: 15mgCalcium: 36mgIron: 1mg

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.

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