This flavor-packed chimichurri rice is easy, quick to make, healthy and pairs well with just about anything. It highlights the flavors from bright fresh herbs, aromatic garlic, tangy red wine vinegar and just a touch of red pepper flakes. Once the rice is cooked, you can whip up a batch in 5-10 minutes, making it the perfect weeknight side dish! Naturally vegan and gluten-free.
4cupscooked rice of choiceI used brown rice, long grain
2cloves of garlic
2green onions
¾cupfresh parsley
¾cupfresh cilantro
2tbspred wine vinegar
1tspdried oregano
½tspcumin
1-2tbspolive oil
¼-½tspred pepper flakesadjust for heat tolerance, optional
1tspsaltor to taste
Instructions
If not already done, start by cooking the brown rice following the packaging instructions.
In a food processor, add the garlic and pulse/process until finely chopped. Then, add the green onions, fresh herbs, red wine vinegar, cumin, dried oregano, olive oil, red pepper flakes and salt. Process until combined and the herbs are finely chopped. Taste and adjust salt and other seasonings.
Once the rice is cooked, then pour the chimichurri sauce over and toss to combine. Adjust saltiness and serve right away with your protein of choice.
Video
Notes
Storage tips: keep the leftover chimichurri rice in an airtight container in the fridge for up to 4 days. Reheat using the microwave.
You can add more ingredients to the rice, such as cooked or fresh vegetables, spices or beans. Check out the blog post for more ideas!
For a lighter recipe or if following a whole food plant-based diet, then you can also omit the olive oil.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.