This South American inspired rice cake recipe is packed with fresh herbs, flavorful veggies, and spicy aji amarillo paste. Hola, flavor town!
Ya’ll know how much I heart fusion recipes… and today’s is an all-time-favorite! I took my mom’s recipe for Chimichurri Rice, mixed it with two types of cheese, an egg, formed patties, and pan-fried them to golden perfection. Served with my Tomatillo Salsa Verde, these little gems will knock your socks off! Other sauces you might like with these include my Roasted Red Pepper Cream Sauce, Spicy Peruvian Green Sauce, and this Tangy Alabama White Sauce.
HOW WE SERVE THESE:
These make for a wonderful party appetizer… or a delicious side dish with grilled meats or fish. Rice cakes come in all shapes, flavors and sizes. My Roast Beef Sandwich Sushi on Crispy Rice Cakes come to mind, and if you wanted to do a spin-off on that recipe with this Chimichurri version…. I’m thinking you could top these with Carnitas and a drizzle of Authentic Style Salsa.
INGREDIENTS YOU’LL NEED:
Don’t be intimidated by the list below. They’re all pretty much pantry staples and when matched together… the end result is mind-blowing.
FOR THE CHIMICHURRI:
- Parsley Leaves
- Garlic Cloves
- Red Chili Flakes
- Dried Oregano
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Kosher Salt
- Black Pepper
FOR THE CHIMICHURRI RICE:
- Olive Oil
- Cherry Tomatoes
- Chimichurri Sauce (ingredients above)
- Aji Amarillo Paste
- Cooked White Rice
TO FORM THE PATTIES:
- Queso Fresco
- Monterey Jack cheese
WHAT IS CRISPY RICE?
While there are many possibilities to use up leftover rice, crispy rice cakes are my favorite! You can certainly use plain rice if that’s all you have on hand, however, this Chimichurri version is a guaranteed show stopper! You’ll want to refrigerate the leftover rice for a few hours (or overnight) and then roll them into patties. Alternatively, you can press the rice into a pan and cut them into little rice cakes before pan frying. I hate wasting food, so this is a great way to repurpose leftovers!
OTHER RECIPES YOU MIGHT ENJOY:
- 3 cups Leftover Chimichurri Rice (recipe on blog)
- 1 Egg
- 5 oz. Queso Fresco, crumbled
- 4 oz. Monterey Jack cheese, grated
- ¼ cup Italian or Plain Breadcrumbs
- 1 tbsp. Olive Oil
- 1 tbsp. Butter
- 1 tbsp. Fresh Cilantro, minced
- 1 tbsp. Fresh Italian Parsley, minced
- 1 Lime, cut into wedges
- Tomatillo Salsa Verde (recipe on blog)
- Allow rice to fully cool before prepping the rice cakes.
- When you're ready to make, mix the cooled rice with the egg, queso fresco, Monterey Jack cheese and the breadcrumbs.
- Roll into 1-inch patties and pan fry in olive oil and butter for 2 - 3 minutes on each side. Allow them to cool on a stack of paper towels.
- Enjoy immediately with fresh herbs, limes, and your favorite dipping sauce.
NOTES ON THIS RICE CAKE RECIPE:
- I often make the Chimichurri Rice on one day, then make the rice cakes the next day with leftover rice that has been stored in the fridge. This significantly cuts down the time to make the rice cakes if you have the Chimichurri Rice already cooked.
- You can make the Chimichurri Rice with brown rice if you prefer. Sometimes we use white, sometimes brown. They’re both great choices! I’ve never tried it with quinoa… but it sounds delish! I’ll have to experiment soon!
- We make these for family gatherings, football parties, or even enjoy them at dinner with a fresh green salad and grilled chicken. Trust me, once you make them you’ll want to share this recipe with all of your friends!