This easy chimichurri rice recipe is a bright and delicious side dish you can serve in many ways. Use the herb-flavored rice as a base for burritos and rice bowls or alongside main entrees such as thin-cut chicken breasts, carne asada tacos, and Peruvian chicken.
What is Chimichurri?
Chimichurri is a vibrant, herb-based sauce originating from Argentina and Uruguay. It combines parsley leaves, fresh garlic, olive oil, and spices. Some variations include red wine vinegar, shallots, red peppers, cilantro, mint leaves, dried oregano, and red pepper flakes.
Chimichurri is traditionally served with meat entrees, like air fryer ribeye steak, or you can use it as a topping for roasted vegetables.
For more like this, try chimichurri aioli or chimichurri steak tacos!
What is Chimichurri Rice Made of?
This recipe combines simple ingredients resulting in fluffy, tender rice with a bright, tangy flavor.
- Chimichurri Sauce: Use leftovers or prepare a quick homemade chimichurri sauce for the rice using parsley leaves, cilantro, garlic cloves, Fresno peppers, salt, and olive oil.
- Brown Rice: I use long-grain brown rice as the base for this recipe, but you can reduce the cooking time to make white rice. If you are in a pinch, make ready-made rice and stir in the sauce for a dinnertime short-cut.
- Salt: Depending on how salty you like your chimichurri sauce, boil the rice in water and a little bit of salt.
Additions and Substitutions
- Replace the water with chicken broth for extra flavorful rice.
- Blend the chimichurri sauce into a paste using a food processor before adding it to the rice. It turns the rice a bright green color!
- Add red wine vinegar to the sauce for fresh-tasting flavor, or try a pinch of red pepper flakes instead of freshly chopped peppers.
- Toast the rice in a pan like you would make vegan Mexican rice before cooking it in water to enhance the flavor and improve the texture of the grains.
- We are making chimichurri rice, but cooking should always be an adventure. Stir in other sauces like shatta sauce or skhug for a spicy side, and pistachio pesto is another herb-flavored option.
How to Make Chimichurri Rice
The full recipe with measurements is in the recipe card below.
Step 1: Use a sharp knife to chop and finely dice the parsley, cilantro, garlic, and peppers. Transfer them to a small bowl. Add the olive oil and stir to combine. Set the chimichurri aside.
Step 2: Wash the rice until the water runs clear. Add it to a saucepan with water and salt. Bring the mixture to a boil over medium heat. Then, reduce the heat to medium-low and cook for 20 minutes until the liquid evaporates.
Step 3: Remove the rice from heat and fluff it with a fork. Cover with the lid and set it aside to steam for 15 minutes.
Step 4: Gently fold the reserved chimichurri sauce into the rice and drizzle with extra olive oil, if you want.
Expert Tips
- Rinse the rice. Give the brown rice a good rinse in a fine mesh strainer under cold water to wash away excess starch—this helps keep the grains from clumping together as they cook.
- Taste and season. Taste the chimichurri sauce and adjust the flavor before stirring it into the rice. Add a pinch of salt, extra garlic, or more diced peppers until it’s just right.
If you enjoy chimichurri rice, pair it with one of these dinner recipes!
Serving Suggestions
Chimichurri rice is the perfect sidekick for carne asada, grilled picanha steak, shredded pork, oven baked chicken with Peruvian spices, and grilled bison steaks.
Tuck it into burritos, tacos, or rice bowls alongside your favorite proteins like ground beef, fajitas, fried salmon bites, grilled chicken, or blackened mahi mahi. And don’t forget the toppings—pico de gallo, serrano crema, sour cream, black beans, avocado lime crema, or mango pico de gallo are all tasty options.
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-4 days.
- Freeze: Let the rice cool and transfer it to a freezer-safe container or bag. Chimichurri rice freezes for 2-3 months.
- Thaw: Defrost the leftovers in the refrigerator overnight.
- Reheat: Warm the leftover rice on the stovetop or microwave in 30-second intervals.
Frequently Asked Questions
What does chimichurri taste like?
Chimichurri is a flavor bomb with every bite. It’s fresh and herbaceous from the parsley and cilantro, with a garlicky kick and the right amount of heat from the Fresno peppers. The sauce is the perfect way to flavor grilled meats, veggies, or anything that needs a little extra.
More Rice Recipes:
Chimichurri Rice
- Small Bowl
- ¼ cup parsley leaves, finely chopped
- ¼ cup cilantro leaves, finely chopped
- 3 garlic cloves, minced
- 1 Fresno pepper, stemmed, deseeded, and finely diced
- ½ teaspoon kosher salt
- ¼ cup extra-virgin olive oil, plus more for garnish
- 2 cups brown rice, rinsed
- 2½ cups water
- 1 teaspoon kosher salt
- Prepare the parsley, cilantro, garlic, and peppers. Transfer them to a small bowl. Add the olive oil, stir to combine, and set it aside.
- Wash the rice until the water runs clear. Add it to a saucepan with water and salt. Bring the mixture to a boil over medium heat. Then, reduce the heat to medium-low and cook for 20 minutes until the liquid evaporates.
- Remove the rice from heat and fluff it with a fork. Cover with the lid and set it aside to steam for 15 minutes.
- Gently fold the reserved chimichurri sauce into the rice and drizzle with olive oil, as needed.
- Rinse the rice. Give the brown rice a good rinse in a fine mesh strainer under cold water to wash away excess starch—this helps keep the grains from clumping together as they cook.
- Taste and season. Taste the chimichurri sauce and adjust the flavor before stirring it into the rice. Add a pinch of salt, extra garlic, or more diced peppers until it’s just right.