Our Chimichurri Rice is a simple recipe, an instant success for your table by using leftover steamed white rice you have in the freezer or refrigerator. This Argentinian rice combines robust seasonings with long-grain white rice.
Serve it as a side, stuff it into peppers, wrap in tortillas, or toss with grilled shrimp. It's also a great side to a Grilled Flat Iron Steak.
Why You'll Love This Easy Chimichurri Rice Recipe
Perfectly cooked rice with the vibrant zing of fresh herbs, ginger, garlic, and juicy lime juice. This zesty rice recipe is sure to kick the flavor of any main dish you pair it with.
- Weeknight Hero: This savory rice is packed with fresh herbs and vegetables.
- Great use of Leftovers: This quick stir fried, spicy rice dish uses leftover rice, as well as any other leftover vegetables you have on hand. It's a great way to use up those little bits of food.
- Budget-Friendly: This dish is easy on the wallet, making it a perfect choice for any night of the week.
- Crowd-Pleaser: You'll be the star of the show with this flavorful side dish. Prepare to be showered with compliments!
Customize your rice with chopped veggies, protein like shrimp or chicken, or even a fried egg for a complete meal. The possibilities are endless!
Ingredients Overview
This recipe starts with cooked white rice, which forms the base for the dish. If you need a simple way to prepare the rice ahead of time, our Aroma Rice Cooker White Rice recipe provides an easy method using standard measuring cups. The cooked rice is then combined with sautéed ingredients and simple seasonings that bring the dish together.
Salt, black pepper, and some chili seasoning provide the basic seasoning, while chopped parsley adds fresh herbal flavor. Chopped cilantro can also be added if you enjoy the brighter, slightly citrusy taste it brings to the finished dish.
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.
Start with cooked white rice, then toss it with the chimichurri sauce in a skillet until heated through. You can use our Aroma Rice Cooker White Rice recipe to prepare the rice in advance.
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
Chimichurri rice would go perfectly with our Pan Seared Boneless Pork Chops, Panko Crusted Chicken, or Broiled Chicken Thighs.
More Delish Recipes
- Instant Pot Cilantro Lime Rice
- Coconut Rice In Rice Cooker
- Fluffy Steamed White Rice
- Longhorn Rice Pilaf
- Aroma Rice Cooker Instructions
Substitutions and 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 Options
- 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.
More Delish Recipes
Get The 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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