Chimichurri Rice Recipes

CHIMICHURRI

Steps:

• Pulse parsley in processor to chop.
• Add remaining ingredients and blend.
• Separate sauce into equal parts.
• (Use half for basting or marinade).
• (Use other half for table service).

EASY CHIMICHURRI

Steps:

• Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
• Refrigerate until flavors have blended, about 2 hours.

CHIMICHURRI BEEF AND RICE SKILLET

Steps:

• In 12-inch skillet, cook beef, onions and bell pepper over medium-high heat 9 to 11 minutes, stirring frequently, until beef is brown; drain.
• Stir in garlic, salt, paprika, pepper flakes, cumin and oregano.
• Stir in broth; heat to simmering. Stir in rice; heat to boiling. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
• Stir in parsley and cilantro. Serve with lime wedges.

CHIMICHURRI SAUCE

Steps:

• Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

CLASSIC CHIMICHURRI RICE

Steps:

• This simple side combines fluffy and aromatic Carolina® Basmati Rice with a fresh and zesty homemade chimichurri sauce to pair with grilled steak, chicken, seafood or vegetables. Step 1
• Cook rice according to package directions. Step 2
• Meanwhile, in food processor, pulse shallot and garlic until minced. Add parsley, cilantro, olive oil, vinegar, lemon juice, oregano, cumin, salt and red pepper flakes; mix until smooth. Step 3
• Toss with rice until well coated.
• Contents1 Pairing Suggestions2 Cooking Tips Pairing Suggestions Chimichurri sauce is classically served with grilled steak, so it pairs well with flavorful steaks, such as grilled flank steak or skirt steaks. Grill to medium-rare or as preferred, then slice thinly against the grain to serve. Cooking Tips Alternatively, try this recipe with other rice varieties like white or brown rice. Visit our guide and discover the answers to the FAQs about grains, like how long to cook white rice or the perfect water to rice ratio, and start making perfectly cooked rice, every time.

CHIMICHURRI CHICKEN AND RICE

Steps:

• Heat oven to 350ºF.
• Cook chicken and onions in Dutch oven or large deep skillet on medium heat 6 min. or until chicken is lightly browned, turning chicken after 3 min. and stirring onions occasionally. Remove from pan; cover to keep warm. Add rice to pan; cook and stir 30 sec. Add broth and half of Our Favorite Chimichurri; bring to boil. Add chicken and onions. (Do not stir.) Cover tightly.
• Bake 30 min. Top with remaining Our Favorite Chimichurri. Bake, covered, 5 min. Top with cheese.

CHIMICHURRI BEEF AND RICE RECIPE

Steps:

• Heat a 12-inch non-stick skillet over medium-high heat. Add onion and saute 2 minutes.
• Crumble in beef and add bell pepper. Cook and let brown for 7 to 9 minutes, tossing and breaking up occasionally, until cooked through. Add in garlic during the last 2 minutes.
• Drain excess fat if needed. Stir in chicken broth, paprika, oregano, cumin and red pepper flakes and bring mixture to a simmer.
• Mix in rice, bring to a boil and let boil 1 minute. Remove from heat, cover skillet and let rest for 8 minutes.
• Toss in parsley, cilantro and lime. Serve with lime wedges for spritzing.

CHIMICHURRI BEEF AND RICE

Steps:

• Heat a 12-inch non-stick skillet over medium-high heat. Add onion and saute 2 minutes.
• Crumble in beef and add bell pepper. Cook and let brown, tossing and breaking up occasionally, until cooked through, about 7 - 9 minutes, while adding in garlic during the last 2 minutes.
• Drain excess fat if needed. Stir in chicken broth, paprika, oregano, cumin and red pepper flakes and bring mixture to a simmer.
• Mix in rice, bring to a boil and let boil 1 minute. Remove from heat, cover skillet and let rest 8 minutes.
• Toss in parsley, cilantro and lime. Serve with lime wedges for spritzing.

CHIMICHURRI RICE

Steps:

• 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.