Chimichurri Rice
Super flavorful chimichurri rice is made with rice cooked with onions and crushed tomatoes, and mixed with a homemade fresh chimichurri sauce.
Recipe Makes: 6 servings
Equipment
- fine mesh strainer
- large skillet with lid
- wooden spoon
- blender or food processor
Ingredients
For the Rice
- 1 tablespoon neutral oil (avocado oil, olive oil, refined coconut oil)
- ⅓ cup finely chopped yellow onion (approximately half of one medium onion)
- 1 ½ cup uncooked long-grain white rice
- 2 ½ cups water
- ⅓ cup crushed tomatoes (undrained)
- 1 teaspoon salt (more or less to taste)
- ½ teaspoon freshly ground black pepper (more or less to taste)
For the Chimichurri Sauce
- ⅓ cup fresh parsley leaves
- ⅓ cup fresh cilantro leaves
- 2 cloves garlic
- 3 tablespoons red wine vinegar
- 1 tablespoon neutral oil (avocado oil, olive oil, refined coconut oil, etc.)
- ¼ teaspoon red pepper flakes (more or less to taste)
- ¼ teaspoon salt (more or less to taste)
Instructions
- Add rice to fine mesh strainer and rinse well under cold running water. Drain, then place aside.
- Heat oil in large skillet over medium high heat. Once oil is hot and shimmery, swirl skillet to coat evenly. Reduce heat to medium, add chopped onion, and cook stirring often until onions are translucid, about 3-4 minutes.
- Once onion are cooked, add uncooked rice to skillet, mix in with onion and sauté stirring constantly for about 2 minutes.
- Add crushed tomatoes to rice, season with salt and pepper, and mix well.
- Add water to skillet, bring to boil, then reduce heat to low, cover and let cook undisturbed for 15 minutes.
- While rice is cooking combined together chimichurri ingredients into blender or food processor, and pulse until chopped and well combined.
- Once 15 minutes is up, remove skillet with rice from heat, then leave skillet covered for 4 to 5 minutes or until rice is fully cooked.
- Fluff rice with fork, add chimichurri sauce and stir in until combined. Taste and adjust salt and pepper to taste. Serve warm with side of choice.
Recipe Notes
- Rice: Check your specific rice's packaging for the exact cook time you should use. Most brands are very similar and will cook in 15 to 25 minutes.
- Water: We purposely reduced the water ratio by a ½ cup to account for the liquid from the crushed tomatoes.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Serving: 1serving | Calories: 223kcal | Protein: 4g | Fat: 5g | Saturated Fat: 0.4g | Trans Fat: 0.02g | Sodium: 514mg | Potassium: 140mg | Total Carbs: 40g | Fiber: 1g | Sugar: 1g | Net Carbs: 39g | Vitamin C: 7mg | Calcium: 31mg