Looking for a rice side dish with big flavor? This chimichurri rice combines perfectly fluffy rice with Argentinian flavors inspired by my chimichurri sauce recipe. Loads of herby goodness and a little zip thanks to a splash of vinegar.
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Now there are two types of chimichurri rice, there is one style that is based on a copycat version of Trader Joe's Peruvian chimichurri rice and my version inspired by the classic green sauce.
In my opinion, the perfect side dish is one that you could fill your plate up with completely and still be perfectly content. This chimichurri rice is that kind of side dish for me. Yes. It's that good!
It pairs perfectly with my balsamic steak recipe or you can use it as a base for bowl. Top with garlic butter steak bites or pollo asado and fajita veggies for a complete meal.
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📖Why My Recipe Works
- Easy Prep- Just 5 minutes of hands-on time is required and just one pot.
- Flavorful- Just a few simple ingredients come together to pack a serious flavor punch. I eliminated the oil to ensure the rice stayed fluffy.
- Great for Meal Prep- This rice is delicious right away, but can also be stored for a few days in the fridge or for longer in the freezer. It reheats beautifully! You can even serve it cold as a rice salad.
🧾Ingredient Notes
- Rice - I use long-grain white rice as the base for this recipe. You can also use brown rice.
- Aromatics - Chopped white onion and minced garlic create the perfect flavor base for our chimichurri sauce.
- Chicken Stock - You can also use veggie stock to make this recipe vegan.
- Fresh Herbs - A combination of fresh parsley and oregano gives the rice the perfect herb-y freshness. Remember there is no cilantro in chimichurri!
- Vinegar - Red wine vinegar is a classic choice but rice vinegar works too.
- Crushed Red Pepper Flakes - Add as much or as little as you like depending on your spice preferences.
💭 Chimichurri Chicken and Rice Variation
Cut one pound of boneless skinless chicken thighs into bite-size pieces. Add the chicken pieces to the pan with the garlic and saute until golden brown on all sides, about 2 minutes per side.
Add the rice and proceed with the rest of the recipe. This is a delicious dinner using only one pot!
⏲️How to Make Chimichurri Rice
I like to get the rice cooking first and prep the herbs and remaining ingredients while the rice is cooking to save time.
Saute the onion until it is softened. Add the garlic, stirring constantly.
Toast the rice before adding the chicken stock.
Stir in chopped parsley, oregano, pepper flakes, and vinegar. Season with salt and black pepper to taste.
👩🏻🍳 Expert Tips
- Rinse the rice through a strainer until the water runs clear. Just like when making sushi rice, rinsing the rice gets rid of excess starch which can result in a gummy texture.
- Once the rice is done cooking, leave the lid on and let it sit for about 10 minutes. This allows the rest of the water to soak into the rice and gives it the perfect texture.
- Be sure to check the package directions for your rice. Some types of rice may require more broth or longer cook times.
🌡️Storing Leftovers
Leftover chimichurri rice will last in an airtight container in the fridge for 2-3 days or in the freezer for up to 1 month.
To reheat, thaw in the fridge if frozen, then microwave or warm on low on the stove with a splash of broth until heated through.
More Delicious Rice Recipes
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📖 Recipe Card
Chimichurri Rice
Ingredients
- 1 ½ cup long-grain white rice
- 2 Tablespoons extra-virgin olive oil
- ¼ cup white onion chopped
- 4 cloves garlic minced
- 2 ¼ cups chicken stock
- ¼ cup fresh parsley chopped
- ¼ cup fresh oregano leaves chopped
- 2 Tablespoons red wine vinegar
- ½ teaspoon crushed red pepper
Instructions
- Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.1 ½ cup long-grain white rice
- Heat a large saucepan, add the olive oil over medium heat Add the onion and saute for 3 to 4 minutes. Then add the garlic, cook for an additional 30 seconds.2 Tablespoons extra-virgin olive oil, ¼ cup white onion, 4 cloves garlic
- Add the drained rice and stir to toast it for 2 minutes. Add the chicken broth.2 ¼ cups chicken stock
- Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid.
- Stir in the chopped parsley, oregano, pepper flakes, and vinegar. Season with salt and pepper to taste.¼ cup fresh parsley, ¼ cup fresh oregano leaves, 2 Tablespoons red wine vinegar, ½ teaspoon crushed red pepper
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Notes
- Leftover rice will keep in the refrigerator for up to 2-3 days.
- It is freezer-friendly for up to 1 month.
Equipment
- Knife
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