Chimichurri Rice

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

Chimichurri Rice takes cilantro, garlic, and spicy pepper, and blends it into a delicious rice side dish, reminiscent of the Argentinian condiment.

Chimichurri Rice from Good Cheap Eats

Rice pilaf is one way to my husband’s heart. I didn’t quite catch on when we first met. Or even after 20 years of marriage. I actually just realized it as I sat down to write this post.

He always goes back for seconds — and thirds — when I make rice pilaf. He grabs any leftovers as a snack when he gets home from work. And if memory serves me right, it was part of the birthday dinner his mom always made for him before we got married.

This Chimichurri Rice is one of those rice pilafs that serves up comfort in a bowl, as my husband can attest.My Chimichurri Rice recipe is loosely based on a version you can find in Trader Joe’s freezer section. Only no peas — because my husband doesn’t like them. See, way to his heart. 😉

You can please every one at your table, not just husbands, with this easy to prep Chimichurri Rice. It’s a traditional rice pilaf that combines some of the best flavors of the Argentinian condiment, chimichurri sauce. Cilantro, garlic, and spicy pepper get together and have a party. Yum-O.

Other rice dishes we love:

How I make this good:

Whenever possible I like to cook with plain old ingredients. While the convenience of mixes and canned sauces is nice, I feel better about feeding my family just real food whenever possible. (Go here for some of my reasons on all that.)

One glance at this recipe and you’ll know you’ve got the real deal. When possible I use homemade chicken stock since it’s so easy to make and practically free if you’re already roasting a chicken.There are no mixes or bottled sauces here. Just real good food!

Chimichurri Rice from Good Cheap Eats

How I make this cheap:

Here are some of the strategies I use to make this recipe more economical:

  • Do a price comparison. I know that Costco is the best place to buy ingredients in bulk, like basmati rice or spices, when there isn’t a great sale elsewhere. I keep track of prices so that I know who has the best deal where.
  • Stock up on ingredients when they are on sale. For instance, when I see a great price on canned tomato sauce, I buy a lot. 
  • Store your cilantro so that it lasts! Most recipes only call for a handful of the fragrant herb, so stretch that purchase as far as you can. Better yet, grow your own in a pot in the kitchen or in the back yard, weather permitting.

Tools I use to make this recipe easy:

Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

0 from 0 votes
Chimichurri Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Chimichurri Rice takes cilantro, garlic, and spicy pepper, and blends it into a delicious rice side dish, reminiscent of the Argentinian condiment.
Course: Side Dish
Cuisine: Mexican
Keyword: chimchurri rice, seasoned rice
Servings: 8 servings
Calories: 215 kcal
Author: Jessica Fisher
  • 2 tablespoons olive oil
  • 2 cups uncooked basmati rice
  • 1/2 cup chopped onion
  • 2 tablespoons lime juice
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup tomato sauce
  • 4 cup chicken stock or broth
  • 3 tablespoons chopped cilantro
  • 2 tablespoons chopped parsley
  1. In a large sauté pan with a lid, heat the oil over medium heat. Add the rice and the onion and cook, stirring, until the rice turns white and very lightly brown. The onion will be tender and translucent.
  2. Turn the heat to very low. Stir in the lime juice, ginger, garlic, and red pepper flakes. Stir quickly and add the tomato sauce. Stir well. Stir in the chicken stock and turn up the heat. Bring to bubbling.
  3. Cover and reduce the heat to low. Cook for 15 to 20 minutes or until almost all liquid is absorbed.
  4. Remove the lid and fluff the rice with a fork. Gently fold in the chopped herbs. Season to taste with salt and pepper and serve.
Recipe Notes

Leftovers can be stored and kept in the fridge for up to 4 days.

Nutrition Facts
Chimichurri Rice
Amount Per Serving
Calories 215 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 515mg22%
Potassium 218mg6%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 179IU4%
Vitamin C 12mg15%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Chimichurri Rice from Good Cheap Eats

Are you looking for more good cheap eats?

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post


  1. Becky says

    Fantastic! Was a hit!!??

  2. Ali says

    Does ginger overpower the rice? Because I am making a separate chimichurri sauce to go with my rice and so I just wanted to ask whether or not the ginger would be too overpowering. Also, the picture looks great and I can’t wait to try it today and thank you for sharing such a nice recipe with us 🙂

Share Your Thoughts