Chimichurri Rice

Print Recipe

5 from 28 votes

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 315kcal

Ingredients

1 and ¼ cups rice of choice
salt to taste

Chimichurri (You Need ¼ cup- quarter of a batch)

1 bundle fresh parsley
½ cup extra virgin olive oil
2 tablespoon red wine vinegar
4 cloves garlic
1 teaspoon fine sea salt
1 teaspoon dried oregano
½ teaspoon black pepper
¼-1/2 teaspoon red pepper flakes

Instructions

Rinse rice and cook as per your package directions.
Meanwhile, add all of the Chimichurri ingredients to a bowl and blend to your desired consistency using a hand blender. Or you can combine everything in a food processor or blender.
Stir together the cooked rice and fresh Chimichurri sauce until fully incorporated. Taste and add additional Chimichurri and salt as needed.
Serve, garnished with additional parsley.

Notes

Leftover

Store leftover rice in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop with a splash of water.

Nutrition