You can make this rice recipe with some leftover rice or add all the ingredients with rice and then steam it. Either way, it will taste good. It is a perfect side that you can enjoy for a weekend dinner. We are not much of a rice person, but we cannot miss this Chimichurri Rice. It is aromatic, full of flavors, and vegetarian (though you can definitely add your favorite protein like chicken or sausages). And did I mention it is made in under 30 minutes in an Instant Pot! You don’t want to miss this variety of rice pilaf. I tried Trader joe’s Chimichurri Sauce, and instantly we fell in love with it. Since then, I have been making it home with my fresh homemade chimichurri sauce. If you are someone who like to eat rice, then do try my Pomegranate Rice Pilaf. Or a flavorful and aromatic Indian rice (Paneer Biryani). I also love to make Navratna Pulao or Vegetable Pulao. Also, try my special summer Pineapple Fried Rice that I like to serve in pineapple bowls. The post contains Helpful Tips & Tricks for making chimichurri Rice. But if you’re in a hurry, you can also click “Jump to Recipe’ under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents below.
WHY YOU’LL LIKE THIS RECIPE
There are many reasons why you’ll like this variety of recipes. But some of them are listed below:
WHAT IS CHIMICHURRI RICE?
Chimichurri is a variety of rice recipes that combine rice with veggies, chimichurri sauce, and spices to make it flavorful and aromatic. You can make it with leftover rice or make it fresh. Trader Joe’s sells their version of Chimichurri Rice in the frozen section. When we tried it, we loved it instantly. Later I came up with my version of chimichurri rice with homemade chimichurri sauce made with cilantro and parsley. I like making the rice with a little more red wine vinegar and chili flakes. But you can adjust the spices as per your choice.
INGREDIENTS
RICE: I add rinsed and soaked rice. Basmati Rice works best for the recipe. It helps reduce the cooking time and results in soft & fluffy rice. You can also use brown rice or cauliflower rice. Or you can also use leftover rice for making chimichurri rice.OIL/BUTTER: You can use olive oil or butter in the recipe. CHIMICHURRI SAUCE: I always use the homemade sauce as adding fresh ingredients gives a nice flavor to the recipe. Making it is also very easy; you just grind all the ingredients in a food processor till they are minced. I especially like to make the cilantro chimichurri sauce, which is full of flavors. ONIONS & BELL PEPPERS: I saute them first before adding the rest of the ingredients till they turn soft in texture. I prefer adding Red Bell Peppers as they give a nice color to the overall recipe. VEGGIES: You can add as many veggies as you like. I usually add carrots, peas, and sometimes sweet corn & french beans too.TOMATOES: I usually use canned or diced tomatoes as they give the beautiful red color to the recipe and taste good. But you can also use cherry tomatoes.GARNISH: Garnish the rice recipe with fresh cilantro and parsley leaves.
See the recipe card for quantities.
HOW TO MAKE CHIMICHURRI RICE
**For the full recipe, check the recipe card below, but you can refer here for step-by-step photo instructions. For making chimichurri rice, make sure you have chimichurri sauce. If you don’t have sauce, you can make it at home too. Chimichurri Sauce is readily available in stores like Sprouts, Fresh market, or Trader Joe’s. If you want the same flavor as trader Joe’s, then use Trader Joe’s Chimichurri Sauce in the sauce section. Rinse the rice until water runs out clear, and soak the rice for 15-20 minutes. Or if you want to make it with leftover rice, then skip this step. In a skillet or instant pot, saute onion and peppers until tender. Then add diced tomatoes or canned tomatoes and saute for 3-5 minutes until all the liquid is absorbed. Then add water first and then soak rice in the pot. Next, add chimichurri sauce, peas, cayenne or paprika, and salt. And pressure cook for 3 minutes with the vent in the sealing position. When the timer beeps, let the pressure release naturally (NPR) for 5 minutes, and then do the Quick Release by turning the vent to the venting position. Once the rice is cooked, garnish with chopped cilantro and parsley. You can also sprinkle some lemon juice or red wine vinegar for the tangy flavor.
TOP TIPS
STORAGE
You can store this chimichurri rice pilaf in the fridge and the freezer. You can store leftover chimichurri rice in the refrigerator for up to 5 days. For more extended storage, you store the rice in the freezer for 2-3 months. Keep the rice in freezer-safe bags or containers when they cool down. Then freeze them. When reusing, heat them in the microwave or in a skillet until adequately heated.
SERVING SUGGESTIONS
You can serve Chimichurri rice as it is or with some steamed or roasted veggies like Broccoli, Asparagus, Brussel Sprouts, etc. You can also serve it with protein of your choices like grilled or roasted chicken or Tofu.
FREQUENTLY ASKED QUESTIONS
OTHER RICE RECIPES
ETHIOPIAN POMEGRANATE RICEENCHILADA RICEBURRITO BOWLNAVRATNA PULAOINSTANT POT BROWN RICEPANEER BIRYANIPINEAPPLE FRIED RICEMANGO RICE PUDDING
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📖 RECIPE CARD
