Chimichurri rice is a simple yet flavorful recipe sure to become an instant success at your table. This tantalizing Argentinian rice dish combines robust seasonings with a hearty base of long-grain white rice.
Why You Will Love This Recipe
Perfectly cooked rice with the vibrant zing of fresh herbs, ginger, garlic, and juicy lime juice. This zesty Chimichurri rice recipe is sure to kick up your kitchen creativity and impress family and friends alike.
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Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Olive oil
- Garlic - minced.
- Ginger - fresh, grated.
- Green & Red Bell Pepper - diced small.
- Green Onion - sliced thin.
- Chili Powder - See our Chili Seasoning mix recipe.
- Paprika
- Lime Juice
- Cooked Rice - previously cooked and cooled rice. Any fried rice cooks up better if it has been first cooled or refrigerated, then fried of sauteed.
- Salt
- Black pepper
- Parsley - chopped.
- Cilantro - chopped, optional.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Chimichurri Rice
Whether you serve it as a side dish or include ingredients like shrimp or chicken to make an even heartier main course, this savory recipe will be sure to please everyone around your dinner table!
Saute the Garlic and Ginger
- In a large skillet heat the oil on medium high. Add the garlic and ginger and saute until fragrant, about 1-2 minutes.
Add Bell Peppers and Seasoning
- Reduce heat and add the diced red and green bell peppers, sliced green onions, chili powder, and paprika. Saute for 2 - 3 minutes until slightly tender.
Saute the Cooled Rice
- Add the lime juice and the cooked rice. Saute the cooled, cooked rice and mix with the vegetables and seasonings. If your skillet isn't a non stick, you may need another tablespoon oil.
Saute, stirring frequently, for 5 to 6 minutes.
Garnish and Serve
- Toss in half of the chopped parsley and chopped cilantro.
Adjust salt and pepper and transfer to a serving bowl and garnish with remaining chopped herbs.
Serving Suggestions
Serve hot with any beef, pork, chicken, or seafood grilled or seared meats. This Chimichurri rice would go perfectly with our Pan Grilled Steakhouse Pork Chops, Panko Crusted Chicken, or Broiled Chicken Thighs.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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Substitutions & Variations
Here are a few variations that you can also make this with Chimichurri rice recipe:
- Shrimp Chimichurri Rice - While sauteing the cooked rice in the skillet, add 1 ½ cups small salad size shrimp to the skillet. If raw, saute until they start to turn pink. Lower heat to low and cover the skillet for 5 minutes. Proceed this the Chimichurri rice recipe.
- Chicken Chimichurri Rice - Before serving, toss chimichurri rice with some diced chicken.
- Spicy Chimichurri Rice - When sauteing the garlic, ginger, and spices, include ½ teaspoon of cayenne pepper, or 1 teaspoon of Sriracha chili sauce.
Storage
Store leftover Chimichurri rice in a covered container in the refrigerator. Keep up to 4 days. Reheat in the microwave or saute in a medium hot skillet for 5 to 8 minutes.
Tips for Success
- Cook and cool rice at least 12 hours before frying or sauteing for best results. The grains firm up (gelatinisation) and transform into a resistant starch during refrigeration. This process allows rice to fry or saute better and prevents sticking as easily to the pan.
Frequently Asked Questions
Chimichurri rice is rice that has been seasoned with Argentinian Chimichurri seasoning or sauce. The Argentinian rice dish is usually added to previously cooked, cooled rice and sauteed, or as dry seasoning added to a rice pot of cooking rice.
Yes. Completely cool this Argentinian rice in covered freezer safe containers. Freeze up to 3 months.
Yes, cooled or reheated rice contains fewer carbohydrates than freshly cooked rice because of the presence of the resistant starch that is slowly digested in the body.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Chimichurri Rice
Ingredients
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 1 inch ginger fresh, grated
- ½ green bell pepper diced small
- ½ red bell pepper diced small
- 3 green onion sliced fine
- 1 teaspoon chili powder
- 2 teaspoon paprika smoked
- 2 tablespoon Lime juice fresh squeezed
- 3 cups cooked rice cooked and cooled
- ½ cup parsley chopped
- ½ cup cilantro chopped
Instructions
- In a large skillet heat the oil on medium high. Add the garlic and ginger and saute until fragrant, about 1-2 minutes.2 tablespoon olive oil, 2 cloves garlic, 1 inch ginger
- Reduce heat and add the diced red and green bell peppers, sliced green onions, chili powder, and paprika. Saute for 2 - 3 minutes until slightly tender.½ green bell pepper, ½ red bell pepper, 3 green onion, 1 teaspoon chili powder, 2 teaspoon paprika
- Add the lime juice and the cooked rice. Saute the cooled, cooked rice and mix with the vegetables and seasonings. If your skillet isn't a non stick, you may need another tablespoon oil. Saute, stirring frequently, for 5 to 6 minutes.2 tablespoon Lime juice, 3 cups cooked rice
- Toss in half of the chopped parsley and chopped cilantro. Adjust salt and pepper and transfer to a serving bowl and garnish with remaining chopped herbs.½ cup parsley, ½ cup cilantro
Notes
- Cook and cool rice at least 12 hours before frying or sauteing for best results. The grains firm up (gelatinisation) and transform into a resistant starch during refrigeration. This process allows rice to fry or saute better and prevents sticking as easily to the pan.
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