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.
WATCH ME MAKE IT ON THE GRAM!
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:
BBQ Hawaiian Slow Cooker Meatballs over Rice
Air Fried Arancini Balls with Red Pepper Sauce
Roast Beef Sandwich-Sushi over Rice Cakes
VIEW ALL RECIPES HERE!
- 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.
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