Chimichurri Rice
This Chimichurri Rice recipe is bright, fresh, herby, and ready for your next taco night or burrito bowl! This recipe is cooked in your rice cooker or steamer, and makes perfectly zesty rice in about 30 minutes.
Serve chimichurri rice recipe with avocado black bean salad, black refried beans, or BBQ chickpea tacos. And, while it's cooking, you have enough time to make a fresh mango margarita so treat yourself!
Equipment
- Rice Cooker
- Food Processor
Ingredients
- 2 cups jasmine rice uncooked
- 2 cups water
- 1 tablespoon garlic powder
- 1 lime juiced
- 1 bunch cilantro stems removed
- 1 bunch parsley stems removed
- 4 cloves garlic
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons oregano
- 1/4 teaspoon Crushed Red Pepper Flakes
- Sea Salt and Black Pepper
Instructions
- Rinse the rice under cold water, until the water runs clear. Add the rice to the pot, along with the lime juice, the garlic powder, and the water.
- Set rice cooker to 'White Rice' or 'Steam' or which ever mode you would use for white rice (may vary by model, mine says 'White Rice' and usually takes about 30-40 minutes).
- While the rice is cooking, add all the remaining chimichurri ingredients to a food processor. Pulse or blend until leaves have been chopped and the garlic has blended into a nice sauce. Set aside.
- Once the rice has finished cooking, fluff with a fork. Pour in the chimichurri sauce, and stir well with a rice paddle to combine.
- Serve with beans, in a burrito or burrito bowl, or with tacos - enjoy!
Video
Nutrition
Calories: 259kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 8mgPotassium: 91mgFiber: 1gSugar: 0.3gVitamin A: 59IUVitamin C: 3mgCalcium: 30mgIron: 1mg
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