Chimichurri Rice takes cilantro, garlic, and spicy pepper, and blends it into a delicious rice side dish, reminiscent of the Argentinian condiment.
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:
- Lemon and Herb Rice Pilaf
- Seasoned Rice Pilaf or Rice-a-Roni Without the Box
- Simple Rice Pilaf
- Chicken and Wild Rice Bake
- Mexican Rice
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!
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.
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- 5-quart pot with lid – I have this one. It’s perfect for cooking chili or a big pot of rice.
- 2 tbsp olive oil
- 2 cup basmati rice uncooked
- 1/2 onion for 1/2 cup chopped
- 2 tbsp lime juice
- 1/2 tsp fresh ginger (grated)
- 1 clove garlic minced
- 1/4 tsp red pepper flakes
- 1/2 cup tomato sauce
- 4 cup chicken stock
- 3 tbsp fresh cilantro (chopped)
- 2 tbsp parsley (chopped)
- 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.
- 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.
- Cover and reduce the heat to low. Cook for 15 to 20 minutes or until almost all liquid is absorbed.
- 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.