Chimichurri rice is a bright, zesty rice dish that hails from Argentina. It's similar to a rice pilaf, but it's much simpler to make. Serve it with tofu steaks, roasted veggies or use it as a tangy, spicy filling for your favorite vegan burrito.
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If you've arrived at this recipe because you're a fan of chimichurri sauce, you're going to love chimichurri rice.
Even though chimichurri sauce is typically partnered with steaks, vegans can still enjoy the tangy, spicy yumminess of this classic Argentine condiment (sans steak obviously.) In this recipe, we'll be folding it into fluffy rice.
Like Mediterranean rice and my coconut rice recipe, a great rice dish levels up any meal. Save leftovers and use them in tacos, fajitas and burritos. I've given you a few creative serving suggestions below.
💚Reasons You'll Love This Recipe
💚With a cooking time of 30 minutes or less, this recipe is the perfect hassle-free side dish. And it's so delicious, it will probably end up being the star of the show.
💚It's budget friendly - No awkward, hard to find ingredients here. You an even double up the chimichurri sauce portion of the recipe and store it in you're fridge. It's the perfect topping for roasted veggies.
💚 A great rice dish can really level up a meal. You might also like cilantro lime rice and Mexican rice.
💚 It's vegan and gluten free!
❔What Is Chimichurri Rice?
Chimichurri sauce comes from Argentina, but it's widely enjoyed throughout the whole of South America. It's believed to have been created by Argentine gauchos (cowboys) as a flavorful accompaniment to their grilled meats, but it pairs well with plant-based entrees too.
Chimichurri sauce is made with fresh parsley, garlic, olive oil, vinegar (often red wine vinegar), and spices such as oregano and red pepper flakes. The combination of these ingredients creates a bright, herbaceous flavor profile with a tangy kick.
Chimichurri rice, as you can probably guess, is a dish that combines elements of chimichurri sauce with cooked rice. While chimichurri sauce is typically served as a sauce or marinade for grilled meats, chimichurri rice takes those vibrant flavors and incorporates them into the rice itself, resulting in a flavorful vegan side dish.
🛒Ingredients
- Long-Grain Rice: I like to use long-grain rice to make chimichurri rice. It's not as sticky as basmati rice or jasmine rice and it absorbs flavors well. Having said that, feel free to use the rice you have on hand. The recipe will still work.
- Vegetable Broth: Vegetable broth adds flavor to the rice, making it more savory and aromatic than plain water. You can make your own vegetable broth, or you can use your favorite brand of stock cube.
- Olive Oil: Olive oil plays a key role in chimichurri sauce. I recommend using the best quality extra-virgin olive oil you can afford. A quality olive oil will really make a difference to the overall flavor profile.
- Onion: Sautéed onions are just in the base of the rice. I used a yellow onion, but I've also made this recipe using a red onion. You could also used finely chopped shallots.
- Garlic: Garlic is a key aromatic ingredient in chimichurri rice. It infuses the rice with its distinct flavor.
- Fresh Parsley: Parsley is a vibrant herb that adds a fresh, herbaceous note to your chimichurri sauce, contributing to its bright flavors.
- Fresh Cilantro: Cilantro is another key ingredient in chimichurri sauce. Always go for fresh, not dried.
- Red Wine Vinegar: Red wine vinegar adds some tanginess to your chimichurri sauce, balancing the flavors and adding a slight punch.
- Dried Oregano: Dried oregano has an earthy quality to it that really balances out the fresh herbs.
- Red Pepper Flakes: Red pepper flakes add a touch of heat sauce, which gives a pleasantly spicy kick to chimichurri rice (adjust to your preferred level of spice).
- Salt & Pepper: Salt and pepper make all the flavors pop. Be sure to season well. Omit the salt if you're on a low-sodium diet.
🧑🏼🍳How To Make Chimichurri Rice
- In a sieve or colander, wash the rice thoroughly. Drain, and set aside.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add the finely chopped onion and sauté until the onion becomes translucent - about 5 minutes. Add the garlic and sauté for 1 more minute, or until the garlic is fragrant.
- Add the rinsed rice to the skillet and toast it for a 3 minutes, stirring frequently, until the rice grains are coated in the oil and slightly toasted.
- Pour in the vegetable broth and bring it to a boil. Reduce the heat to low, cover the skillet, and let the rice simmer for about 15-20 minutes or until the liquid is absorbed and the rice is cooked. Remove from heat, take the lid off the pan, and cover it with a clean tea towel. Let it sit covered for 5 minutes. This will allow all the steam to escape, so you end up with fluffy rice.
- In the meantime, prepare the chimichurri sauce. In the bowl of a food processor, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, 2 tablespoons of olive oil, dried oregano, red pepper flakes, salt, and pepper. Blitz well until all the ingredients are evenly combined.
- Note: You could also use a bullet blender or simply chop the herbs finely with a sharp knife.
- Once the rice has rested for 5 minutes, fluff it with a fork to separate the grains.
- Pour the prepared chimichurri sauce over the cooked rice. Gently fold the sauce into the rice until it's evenly distributed.
- Taste and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes according to your preference.
- Serve chimichurri rice as a side dish or as a base for your favorite protein or vegetables.
🍽️Serving Suggestions
- Grilled Veggie Skewers: Thread skewers with an assortment of marinated veggies like cherry tomatoes, bell peppers, onions, and zucchini. Grill the skewers until the vegetables are charred and tender. Serve the grilled veggie skewers alongside chimichurri rice.
- Blackened Tofu Steak: Chimichurri sauce is typically served with steak in Argentina, so why not serve this rice with my popular blackened tofu steak?
- Burrito Bowl: Use chimichurri rice as the base for a vegan burrito bowl. Or, use it with black beans or chipotle beans to make your own stuffed burrito.
- Roasted Vegetable Medley: Roast a medley of vegetables like cauliflower, broccoli, carrots, and onions in the oven until caramelized and tender. Toss them with a generous amount of chimichurri sauce. Serve the roasted veggies over a bed of chimichurri rice for a healthy plant based dinner. Try this roasted vegetable medley by Two Healthy Kitchens.
- Tacos: Level up your taco game! Make birria tacos (they're sooooo good), and serve them with a side of tangy, spicy rice.
- This recipe would pair well with a protein like smoky tempeh.
❄️Storage Instructions
Refrigerator Storage:
- Allow the chimichurri rice to cool down to room temperature before storing.
- Transfer the rice to an airtight container or sealable plastic bag.
- Place the container or bag in the refrigerator.
- The leftover chimichurri rice can be stored in the refrigerator for up to 3-4 days.
- When ready to eat, reheat the rice in the microwave or on the stovetop until heated through.
Freezer Storage:
- Allow the chimichurri rice to cool down to room temperature before storing.
- Transfer the rice to a freezer-safe container or freezer bag.
- Ensure the container or bag is sealed tightly to prevent freezer burn.
- Label the container or bag with the date of freezing for reference.
- The leftover chimichurri rice can be stored in the freezer for up to 3 months.
- When ready to use, thaw the frozen chimichurri rice in the refrigerator overnight.
- Reheat the thawed rice in the microwave or on the stovetop until heated through, adding a splash of water or vegetable broth to moisten if necessary.
🙋Frequently Asked Questions
Chimichurri rice has a vibrant flavor profile thanks to the combination of parsley and cilantro with tangy red wine vinegar. It has a fresh, grassy flavor with a spicy kick from chili pepper flakes and garlic.
Traditional chimichurri sauce is typically made from a combination of fresh parsley, garlic, red wine vinegar, and olive oil. Additional ingredients may include dried oregano, red pepper flakes, and salt. The parsley and garlic provide the base flavors, while the vinegar adds tanginess, and the olive oil creates a smooth consistency.
Yes! chimichurri sauce can be frozen for future use. To freeze chimichurri sauce, transfer it to an airtight container or ice cube trays. If using ice cube trays, freeze the sauce in individual portions, which can be easily thawed as needed. When ready to use, thaw the frozen chimichurri sauce in the refrigerator or at room temperature. It's important to note that the texture of the sauce may slightly change after freezing and thawing, but the flavors will remain intact.
Craving More Easy Vegan Recipes?
How To Cook Farro In A Rice Cooker
Ultimate Jackfruit Nachos - Vegan Pulled Pork
Mexican Pickled Red Onions With Lime
Vegan Stuffed Portobello Mushrooms
📖 Recipe
Chimichurri Rice
Ingredients
To Cook The Rice
- 1 ½ cups long-grain rice
- 2 tablespoons olive oil for sautéing
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 ½ cups vegetable broth
Chimichurri Sauce
- ½ cup fresh parsley finely chopped
- 3 cloves garlic minced
- ¼ cup fresh cilantro finely chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil for chimichurri
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
Instructions
- In a sieve or colander, wash the rice thoroughly. Drain, and set aside.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add the finely chopped onion and sauté until the onion becomes translucent - about 5 minutes. Add the garlic and sauté for 1 more minute, or until the garlic is fragrant.
- Add the rinsed rice to the skillet and toast it for a 3 minutes, stirring frequently, until the rice grains are coated in the oil and slightly toasted.
- Pour in the vegetable broth and bring it to a boil. Reduce the heat to low, cover the skillet, and let the rice simmer for about 15-20 minutes or until the liquid is absorbed and the rice is cooked. Remove from heat, take the lid off the pan, and cover it with a clean tea towel. Let it sit covered for 5 minutes.
- In the meantime, prepare the chimichurri sauce. In the bowl of a food processor, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, 2 tablespoons of olive oil, dried oregano, red pepper flakes, salt, and pepper. Blitz well until all the ingredients are evenly combined. Note: You could also use a bullet blender or simply chop the herbs finely with a sharp knife.
- Once the rice has rested for 5 minutes, fluff it with a fork to separate the grains.
- Pour the prepared chimichurri sauce over the cooked rice. Gently fold the sauce into the rice until it is evenly distributed.
- Taste and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes according to your preference.
- Serve chimichurri rice as a side dish, or as a base for your favorite protein or vegetables.
Notes
- Allow the chimichurri rice to cool down to room temperature before storing.
- Transfer the rice to an airtight container or sealable plastic bag.
- Place the container or bag in the refrigerator.
- The leftover chimichurri rice can be stored in the refrigerator for up to 3-4 days.
- When ready to eat, reheat the rice in the microwave or on the stovetop until heated through.
- Allow the chimichurri rice to cool down to room temperature before storing.
- Transfer the rice to a freezer-safe container or freezer bag.
- Ensure the container or bag is sealed tightly to prevent freezer burn.
- Label the container or bag with the date of freezing for reference.
- The leftover chimichurri rice can be stored in the freezer for up to 3 months.
- When ready to use, thaw the frozen chimichurri rice in the refrigerator overnight.
- Reheat the thawed rice in the microwave or on the stovetop until heated through, adding a splash of water or vegetable broth to moisten if necessary.
Em
This was an easy and flavorful rice dish. I thank you.
Keri Bevan
Hi Em, so glad you liked the recipe. Than you for letting me know. X