Chimichurri rice is one of those dishes that can take a simple weeknight dinner and turn it into something that feels like you’ve traveled miles to taste.
The vibrant flavors of fresh parsley, garlic, and tangy vinegar paired with fluffy rice create a satisfying, herbaceous punch that’s perfect for almost any meal.
I first stumbled upon this recipe when I had leftover chimichurri from a steak night, and I didn’t want that flavorful sauce to go to waste. The result? An easy, crowd-pleasing side dish that’s become a regular at my table.
This recipe is particularly special because it’s so versatile and fresh. Chimichurri, often used as a steak sauce, shines here by infusing rice with bold flavors, while still maintaining a light and zesty touch.
Give it a try, and let your kitchen fill with the earthy, garlicky aroma of chimichurri blending into warm rice.
Why I Love This Recipe
- A fresh twist on rice: Chimichurri adds a burst of flavor that makes ordinary rice exciting. I love how it keeps meals light yet satisfying.
- It’s versatile: This recipe pairs beautifully with grilled meats, roasted veggies, or even a simple fried egg on top.
- Perfect for meal prep: It stores well in the fridge, making it easy to pack for lunches throughout the week.
- Healthy without being boring: It’s full of flavor while being naturally low in calories and full of fresh herbs.
Variations You Must Try!
- Rice Salad: Serve cold with corn, black beans, cauliflower rice, and diced tomatoes.
- Brown Rice: Substitute with brown rice, quinoa, farro, or spelt for a healthier option.
- Rice Cooker: Use a rice cooker or Instant Pot for an easy, hands-off method.
- Fried Rice: Sauté rice with oil, veggies (carrots, peas, onions), scrambled eggs, and green onions.
- Precooked Rice: Save time with Trader Joe’s precooked brown or jasmine rice; try their frozen Peruvian chimichurri rice for a quick fix.
Chimichurri Rice Recipe
Equipment
- Kitchen Knife
- Cutting Board
- Measuring cups and spoons
- Blender, Food Processor, or Immersion Blender
- Fine-mesh strainer
- Medium pot
- Wooden Spoon
Ingredients
- Chimichurri
- ½ cup fresh flat-leaf parsley packed
- ¼ cup fresh cilantro leaves and tender stems packed
- 1-2 cloves garlic minced
- 1 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes or to taste
- salt and black pepper to taste
- Rice
- 1 cup uncooked white rice
Instructions
- Blend all chimichurri ingredients in a food processor or blender.
- For a chunkier sauce, use an immersion blender or chop by hand.
- Pulse until finely chopped and oil and vinegar are emulsified.
- Taste and adjust seasoning with salt or vinegar if needed.
- Rinse rice in a fine-mesh strainer until water runs clear.
- Cook rice according to package instructions.
- Fluff cooked rice with a fork after resting.
- Drizzle chimichurri sauce over rice and gently mix.
- Serve or store in an airtight container for later.
Nutrition
What To Serve With Chimichurri Rice?
