I learned how to make Chimichurri Peruvian Rice from my mom’s flash card I found in archives. It’s dear to my heart and I love it so much!
Have you ever tried the frozen Chimichurri Rice from Trader Joe’s? Welp, here’s a recipe to make your own at home from scratch. I’ve made a low-carb version in the past with cauliflower rice, but the real thing has always been a go-to for me. Not sure why it took me so long to post it on my blog! First, you’ll need to make a batch of my South American Parsley-Cilantro Chimichurri, then cook the rice and prep all the yummy additions. Serve alongside Grilled Steak, as a bed for Air Fryer Falafels (and if you wanna stuff the rice into the pitas, go for it!), or with these Picadillo Beef Bowls.
INGREDIENTS YOU’LL NEED:
Chimichurri is waaaay flavorful and tastes great on a plethora of things. Mixing it together with rice is seriously mind-blowing and I hope you enjoy it as much as we do!
- Italian Parsley
- Chili Flakes
- Dried Oregano
- Olive Oil
- Red Wine Vinegar
- Salt + Pepper
- Cherry Tomatoes
- Aji Amarillo Paste
- Lime Juice, optional
- Fresh Parsley
- Fresh Cilantro
I’m always trying to think of alternative ways to photograph two recipes in one session. So after we made the rice I mixed them with eggs, cheese and pan-fried them into rice cakes with Creamy Tomatillo Salsa Verde! Seriously, wow. Recipe for those are coming very soon! Photo below!
REASONS I LOVE THIS RECIPE:
As I mentioned before, it’s based off of a dish my mom used to make when I was very young. She passed away when I was six, so anything I can replicate from her cooking menu is immediately a fav.
- HOLA, MEAL PREP: This rice reheats nicely and can be served with taco salads, burritos, alongside tacos, as a breakfast hash with eggs and bacon, or alongside grilled meats with extra Chimichurri Sauce on the side for dippin’.
- READY IN A MATTER OF MINUTES: If you make the rice ahead of time, (which I double any batch of white rice I make so I can save leftovers), you can heat this up and have it ready in a matter of 10-ish minutes. Seriously… just sauté the other ingredients, add the rice and mix well.
- AJI AMARILLO PASTE: I specifically visit the Mexican market here in our town for this ingredient. It makes a delicious sauce (please don’t judge my baby blogging skills on that post, it was my second post… ever). I love having this sauce on hand as a condiment for just about anything I want to add spice to.
OTHER RECIPES YOU MIGHT ENJOY:
- ¾ cup Parsley Leaves
- ½ cup Cilantro
- 4 Garlic Cloves
- 1 tsp. Red Chili Flakes
- 1 tsp. Dried Oregano
- ⅓ cup Extra Virgin Olive Oil
- 2 tbsp. Red Wne Vinegar
- 1 tsp. Kosher Salt, or more to taste
- ½ tsp. Black Pepper, or more to taste
- 1 tbsp. Olive Oil
- 1 tbsp. Butter
- 1 Shallot, diced
- ½ tsp. Grated Ginger
- 1 Garlic Clove, minced
- ½ clamshell Cherry Tomatoes, diced
- 1 cup Peas, thawed
- ¾ cup Chimichurri Sauce (recipe above)
- 2 tbsp. Aji Amarillo Paste
- 6 cups Cooked White Rice (2 cups uncooked rice)
- Salt, to taste
- Limes, for garnish
- Chopped Parsley and Cilantro, to garnish
- Cook rice 1-minute less than it's packaged directions. Pour onto a plate and set aside to cool.
- Place diced shallots in olive oil and sauté until softened. Add ginger, garlic and then tomatoes. Sauté until the tomatoes have released their juices and the shallots are translucent. About 5 minutes. Then add the peas and cook together for a few minutes.
- Next you'll add the rice, chimichurri sauce and aji amarillo paste. Stir to combine. Cook on low for 5 - 8 minutes, until all ingredients have heated through.
- Scoop onto a platter and squeeze lime juice over the top, taste, and add salt if needed.
- Sprinkle with fresh Italian parsley, cilantro, and enjoy immediately.
NOTES ON THIS RECIPE:
- I personally prefer Carolina Gold or Long Grain Rice in this recipe. Other varieties (like short-grain sushi rice) tend to be a little too sticky. If for some reason your rice is sticky, cook for another 2 – 3 minutes and/or add a tab of butter to loosen it up.
- I double or triple the batch of Chimichurri whenever I make it, so I always have some on hand… which saves time on prep. Plus, it tastes great on pretty much ANYTHING! So, why not?
- Store leftovers in the fridge, covered, and use within 3 – 4 days. You can microwave or pan fry the leftovers.